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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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Tropical flavors of coconut, pineapple, orange, and island rum combine for a four-ingredient wonder of sublime taste. Transform a favorite summer cocktail into a cool and refreshing dessert. The 8 hrs of cooking time is freezing time. Ingredients:
1 (15 1/2 ounce) can cream of coconut |
1 (15 1/4 ounce) can crushed pineapple, undrained |
1 cup orange juice |
1/4 cup light rum |
Directions:
1. In a blender container or food processor bowl combine cream of coconut, undrained pineapple, orange juice, and rum. (If using a food processor, process only half of all the ingredients at a time.)
2. Cover; blend or process until nearly smooth.
3. Pour into a 9x5x3-inch loaf dish or a 2-quart baking dish.
4. Cover; freeze about 4 hours or until firm.
5. Break sherbet into pieces.
6. Place sherbet, about half at a time, in a blender container or food processor bowl.
7. Cover; blend or process until fluffy. (Or, place in a chilled bowl and beat with an electric mixer until fluffy.)
8. Return pineapple mixture to pan.
9. Cover and freeze at least 4 hours or until firm.
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