Pina Colada Sherbet - cooking recipe

Ingredients

1 (15 or 16 oz.) can cream of coconut
1 (15 1/4 oz.) can crushed pineapple (undrained)
1 c. orange juice
1/4 c. light rum

Preparation

In a blender container or food processor, combine cream of coconut, pineapple, orange juice and rum.
If using a processor, process only half of the ingredients at a time.
Cover; blend or process until nearly smooth.
Pour into a 9 x 5-inch baking dish or a 13 x 9-inch baking dish.
Cover; freeze several hours or until firm.
Break sherbet into pieces.
Place sherbet, half at a time, in a blender container or processor.
Cover; blend or process until fluffy or, if desired, place in a chilled bowl and beat with an electric mixer until fluffy.
Return pineapple mixture to pan. Cover and freeze at least 4 hours or until firm.