Piña Colada Sorbet
Recipe modified from spoonfulofflavor.com (because no one has time to cut up a fresh pineapple)
Equipment
- Ice Cream Freezer
Ingredients
- 2 20 ounce cans pineapple drained
- 1 cup canned coconut milk
- 1 ⅓ cups sweetened cream of coconut
- 1 small lime juiced (or half a large lime)
- 2 tsp rum extract
Instructions
- Put all ingredients into a blender and blend until smooth.
- Refrigerate at least 4 hours, until it is thoroughly chilled.
- If mixture has separated, whisk it together.
- Pour into ice cream freezer and follow manufacturer's instructions.
- Store in an airtight freezer-safe container until ready to serve.
