Pina Colada Sherbet
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A home-kitchen version of pina colada sherbet, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 15 or 16 oz. can cream of coconut
- 15 oz. can crushed pineapple, with juice
- 1 c. orange juice
- 1/4 c. light rum
Method
In blender, mix coconut, undrained pineapple, orange juice and rum. Blend until nearly smooth. Pour in 9 x 5 x 3-inch dish or 13 x 9-inch pan. Cover and freeze until firm. Take out and break into pieces. Put half at a time in blender.
Process until fluffy. Put in container and freeze until firm. Makes 5 cups.
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