Piña Colada Sorbet

Pina Colada Sorbet Recipe
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.

Yield:

10 servings (serving size: 1/2 cup)
Total time: 5 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 5 Hours

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

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

Preparation

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.

Note:

David Bonom,

Cooking Light

June 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note