Best-Ever Piña Colada

1. 1

   If you are using a canister ice cream maker, such as a Cuisinart like mine, freeze the canister at least 24 hours in advance.

2. 2

   In a blender, puree the pineapple with the sugar, lime zest and juice, coconut milk, and a pinch of salt. Transfer the mixture to an ice cream maker, add 1/4 cup of each rum and spin until thick and icy, about 20 to 30 minutes.

3. 3

   Add the rest of the rum-it will thin the mixture a little, so keep spinning until it get's back to where it was. Taste, and add more lime or sugar as needed.

4. 4

   Freeze in a pint container, or serve immediately, garnished with a cocktail umbrella and a pineapple leaf or sprig of mint.

5. 5

   If you freeze the mixture, it will harden to a sorbet consistency. Simply thaw for 10 to 20 minutes at room temperature to soften, and whisk briskly to smooth it out before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.