Pina Colada Sorbet

Ingredients:

Sorbet

• 2 tbsp. pineapple juice
• 1 can (425 g) coconut cream
• 1 can (566 g) canned pineapple chunks in juice, discard liquid
• 2 tbsp dark rum
• 1 teaspoon coconut extract
• Coconut whipped cream, for serving, see recipe below
• Coconut flakes, for serving
• Maraschino cherries, for serving

Coconut Whipped Cream

• 1 cup heavy whipping cream, chilled
• 1/4 cup powdered sugar
• 1 teaspoon coconut extract
• 2 tbsp dark rum

Preparation:

1. Blend all the sorbet ingredients in a blender until smooth and refrigerate for 1 hour. Then pour the mixture into an ice cream maker and churn until slushy. Freeze until the sorbet is firm. Serve in a coconut shell with coconut whipped cream, coconut flakes, a maraschino cherry, and a cocktail umbrella.

2. Coconut Whipped Cream:

   
   Pour the heavy cream into a chilled bowl and begin whipping with an electric mixer. Add the remaining ingredients and beat until soft peaks form. Serve over the sorbet.