Pina Colada Sorbet
Coconut water, coconut milk and cream of coconut ensure the best coconut flavor. Combined with fresh pineapple and a splash of spiced rum - easy Pina Colada perfection!
Servings: 2 quarts
- 4 cups diced fresh pineapple, about 1/2 a large pineapple
- 11 ounce container of unsweetened plain coconut water
- 1 cup coconut milk
- 1 cup cream of coconut
- 1/3 cup granulated sugar
- 1 tablespoon spiced rum, optional
- Toasted coconut flakes for garnish
Place the diced pineapple, sugar and coconut water in the carafe of a good blender. Process until smooth and the sugar is dissolved. Add the coconut milk, cream of coconut and rum. Blend again until smooth. Cover and refrigerate until very cold, about 4 hours.
Process in an ice cream maker according to manufacturer instructions. Serve immediately as soft serve or freeze for 4 hours or more in an airtight container.
I used Vita Coco all-natural, unsweetened, plain Coconut Water, and Captain Morgan Spiced Rum
Substitute light coconut milk if desired
Cream of coconut can be found in the cocktail mixers section of your grocery store
Recipe adapted fromMy Recipes