Pina Colada Sherbet Recipes

Steps:

• In a blender container or food processor bowl combine cream of coconut, undrained pineapple, orange juice, and rum. (If using a food processor, process only half of all the ingredients at a time.)
• Cover; blend or process until nearly smooth.
• Pour into a 9x5x3-inch loaf dish or a 2-quart baking dish.
• Cover; freeze about 4 hours or until firm.
• Break sherbet into pieces.
• Place sherbet, about half at a time, in a blender container or food processor bowl.
• Cover; blend or process until fluffy. (Or, place in a chilled bowl and beat with an electric mixer until fluffy.)
• Return pineapple mixture to pan.
• Cover and freeze at least 4 hours or until firm.

Steps:

• Puree all of the sorbet ingredients in a blender until smooth and refrigerate for 1 hour. Add the mixture to an ice cream machine and run until slushy. Freeze until solid. Serve with Coconut Whipped Cream, shredded coconut, cherries and cocktail umbrella in coconut shells.;
• Add the whipping cream to a chilled bowl and begin whipping with an electric mixer. Add the remaining ingredients and whip until soft peaks form. Serve on top of sorbet.

Steps:

• 1. In a mixing bowl with paddle attachment, combine ingredients until milk is dissolved.
• 2. Pour into a plastic container and chill thoroughly.
• 3. Freeze in ice cream freezer for 25-30 minutes. If not frozen stiff put in a freezer-safe container and freeze until solid.

Steps:

• Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool.
• Blend the drained pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours.
• Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions.