Pina Colada Sherbet

1. 1

   In a blender container or food processor, combine cream of coconut, pineapple, orange juice and rum.

2. 2

   If using a processor, process only half of the ingredients at a time.

3. 3

   Cover; blend or process until nearly smooth.

4. 4

   Pour into a 9 x 5-inch baking dish or a 13 x 9-inch baking dish.

5. 5

   Cover; freeze several hours or until firm.

6. 6

   Break sherbet into pieces.

7. 7

   Place sherbet, half at a time, in a blender container or processor.

8. 8

   Cover; blend or process until fluffy or, if desired, place in a chilled bowl and beat with an electric mixer until fluffy.

9. 9

   Return pineapple mixture to pan. Cover and freeze at least 4 hours or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.