Piña Colada Sorbet

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 10 Minutes
Total: 5 Hours

Nutritional Information

Amount per serving
  • Calories: 136
  • Fat: 4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.7g
  • Carbohydrate: 26.4g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 40mg
  • Calcium: 12mg

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. 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. 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.
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