Print Recipe

Ingredients

For the pineapple syrup

  • 1 1/2 cups Chopped pineapple
  • 1 cup Cold water
  • 1 cup Granulated sugar

For the piña colada sherbet

  • 1 large Pineapple chopped
  • Pineapple syrup
  • 1/2 cup Sweetened cream of coconut I used Coco Lopez
  • 1 package 6oz Pure unsweetened creamed coconut
  • 1/3 cup Heavy cream
  • 1 teaspoon Vanilla extract
  • 1 ½ teaspoons Dark rum
  • Maraschino cherries for garnish

Instructions

Make the pineapple syrup:

  • In a blender combine the chopped pineapple, water and sugar. Blend until completely smooth and transfer to a small saucepan. Bring to a boil over medium/high heat. Reduce the heat to medium and simmer until the mixture has a syrupy consistency. Remove from the stove and skim off the foam that has formed on top. You should be left with about 1 1/2 cups of pineapple syrup. Set the pineapple syrup aside to cool completely.

Make the piña colada sherbet:

  • In a blender combine the pineapple, pineapple syrup, Coco Lopez, and unsweetened creamed coconut. Blend on high until completely smooth. Strain to remove any unwanted pineapple parts into measuring cup with a lip or you can use a medium bowl. Stir in the heavy cream, vanilla extract, and dark rum. At this point you can allow the mango sherbet mixture to steep for a few hours or overnight in the fridge. If not, churn and freeze according to your ice cream maker instructions. Serve with a maraschino cherry on top.
  • Make 1 quart of piña colada sherbet.