Make a famous tropical cocktail sorbet “Pina colada”. It contains pineapple juice, coconut cream, canned pineapples and a little dark rum. Coconut Extract will give the aroma more brightness. Everything is whipped in a blender and then frozen in an ice cream maker. The sorbet is very tender consistency and filled with summer tastes. Serve it spectacularly in halves of coconuts, garnished with whipped cream with coconut flavor, coconut flakes, cherries and a cocktail umbrella like exotic treat. 18 + Excessive alcohol consumption harms your health! Share with friends: 
Time: 6 hours 15 minutes. Difficulty: easy Servings: 4-6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Sorbet
- 2 tbsp. pineapple juice
- 1 can (425 gr.) Coconut cream
- 1 can (566 gr.) Of canned pineapple slices in juice, do not drain the liquid
- 2 tbsp. l dark rum
- 1 tsp coconut extract
- Coconut whipped cream, for serving, recipe see below
- Coconut flakes, for feeding
- Maraschino cherries for serving
Coconut Whipped Cream
- 1 tbsp. chilled whipping cream
- 1/4 Art. powdered sugar
- 1 tsp coconut extract
- 2 tbsp. l dark rum
Recipes with similar ingredients: Pineapple juice, Coconut cream, Pineapple, rum, coconut extract, coconut, cherry cocktail, cream, icing sugar
Recipe preparation:
- Beat all sorbet ingredients in a blender until you get homogeneous mass and refrigerate for 1 hour. Then pour the mixture into the ice cream maker and run it until the mass becomes slushy. Put in the freezer and freeze until sorbet won’t get hard. Serve in a coconut shell with coconut whipped cream, coconut, maraschino cherry and cocktail umbrella.
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Coconut Whipped Cream:
Pour the cream in a chilled bowl and start whipping. electric mixer. Add the remaining ingredients and beat until soft peaks form. Serve over the sorbet.
