Pina Colada Sorbet
Votes: 2
Time: 6 hours 15 minutes
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Make a sorbet inspired by the famous tropical cocktail, the Pina Colada. It's made with pineapple juice, coconut cream, canned pineapple, and a splash of dark rum. Coconut extract adds a rich flavor. Blend everything together in a blender and then freeze in an ice cream maker. The sorbet is incredibly smooth and full of summer flavors. Serve it impressively in coconut halves, garnished with coconut-flavored whipped cream, coconut flakes, a cherry, and a cocktail umbrella for an exotic treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sorbet
- 2 tbsp. pineapple juice
- 1 can (425 g) coconut cream
- 1 can (566 g) canned pineapple chunks in juice, discard liquid
- 2 tbsp dark rum
- 1 teaspoon coconut extract
- Coconut whipped cream, for serving, see recipe below
- Coconut flakes, for serving
- Maraschino cherries, for serving
Coconut Whipped Cream
- 1 cup heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon coconut extract
- 2 tbsp dark rum
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Recipes with similar ingredients: Pineapple juice, coconut cream, Pineapple, rum, coconut extract, coconut flakes, cocktail cherry, cream, powdered sugar
Cooking the dish according to the recipe:
- Blend all the sorbet ingredients in a blender until smooth and refrigerate for 1 hour. Then pour the mixture into an ice cream maker and churn until slushy. Freeze until the sorbet is firm. Serve in a coconut shell with coconut whipped cream, coconut flakes, a maraschino cherry, and a cocktail umbrella.
Coconut Whipped Cream:
Pour the heavy cream into a chilled bowl and begin whipping with an electric mixer. Add the remaining ingredients and beat until soft peaks form. Serve over the sorbet.
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