Piña Colada Sorbet

Cooking Light
Pina Colada SorbetRecipe
Photo: Anna Williams; Styling: Pam Morris
Three kinds of coconut products—coconut water and milk and cream of coconut—offer the best flavor and texture. Look for coconut water by the fruit juices. For an adult treat, drizzle rum over your serving.
10 servings (serving size: 1/2 cup)


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3 cups cubed fresh pineapple
1 cup coconut water
1/2 cup sugar
1 cup light coconut milk
2/3 cup cream of coconut


Hands-on: 10 Minutes
Total: 5 Hours

1. Place first 3 ingredients in a blender, and process until smooth and sugar dissolves. Combine pureed pineapple mixture, coconut milk, and cream of coconut in a bowl; stir with a whisk. Cover and refrigerate until thoroughly chilled.

2. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm.

Created date

May 2011

Nutritional Information

Calories 136
Fat 4 g
Satfat 3.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.7 g
Carbohydrate 26.4 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 40 mg
Calcium 12 mg