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Photo: Anna Williams; Styling: Pam Morris Photo by: Photo: Anna Williams; Styling: Pam Morris

Piña Colada Sorbet

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.

Cooking Light JUNE 2011

  • Yield: 10 servings (serving size: 1/2 cup)
  • Hands-on:10 Minutes
  • Total:5 Hours

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.

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
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Piña Colada Sorbet recipe

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