Ingredients

• 2 cups pineapple juice
• 1 (15-ounce) can cream of coconut
• 1 (20-ounce) can pineapple bits, in juice, undrained
• 2 tablespoons dark rum
• 1 teaspoon coconut extract
• Coconut Whipped Cream, for garnish, recipe follows
• Shredded coconut, for garnish
• Maraschino cherries, for garnish
• 1 cup heavy whipping cream, chilled
• 1/4 cup confectioners' sugar
• 1 teaspoon coconut extract
• 2 tablespoons dark rum

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. 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.;
3. 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.