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Piña Colada Sorbet

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 10 mins
Total time 5 hrs
Yield 10 servings (serving size: 1/2 cup)
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.

Ingredients

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

Nutrition 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

How to Make It

  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.