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Piña Colada Sorbet
Creamy pineapple and coconut sorbet with a hint of rum is the perfect end of summer treat!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
15
minutes
minutes
Servings
6
-8 servings
Calories
203
kcal
Author
Ashley C.
Ingredients
1
fresh pineapple
cubed
1
cup
light canned coconut milk
2/3
cup
granulated sugar
Juice of a lime
2
tablespoons
dark rum
½
teaspoon
coconut extract
optional
Instructions
Add all of the ingredients to a blender and blend until smooth.
Refrigerate the mixture until it is cold.
Whisk the mixture if it has separated then pour the mixture into an ice cream maker.
Freeze the sorbet according to the manufacturers instructions.
Store the sorbet in an airtight freezer safe container in the freezer until ready to serve.
Notes
For best results freeze the sorbet for a couple hours before serving.
Nutrition
Serving:
0
g
|
Calories:
203
kcal
|
Carbohydrates:
43
g
|
Protein:
0
g
|
Fat:
2
g
|
Saturated Fat:
2
g
|
Cholesterol:
0
mg
|
Sodium:
29
mg
|
Potassium:
164
mg
|
Fiber:
2
g
|
Sugar:
37
g
|
Vitamin A:
90
IU
|
Vitamin C:
73.6
mg
|
Calcium:
20
mg
|
Iron:
0.4
mg