Pina Colada Sherbet

Wayne Boggs


You may garnish with a maraschino cherry and a pineapple chunk on a tiny drink umbrella. This is a great end to a dinner party. I usually have this made ahead of time. I line all the guest up and garnish it to their preference.

★★★★★ 2 votes
15 Min
30 Min
Ice-Cream Maker

Blue Ribbon Recipe

Notes from the Test Kitchen:
A simple sherbet recipe perfect for summertime! This truly has all the flavors of a pina colada. It's cool, creamy and refreshing with small chunks of pineapple and a hint of coconut. Topped with pineapple and a cherry, it's a fun dessert for a summer party.

Note: This froze well in the ice cream freezer and you can eat it directly from the ice cream maker, but we did put it in the freezer to continue hardening a bit.


1 1/2 c
milk or half and half
1 c
crushed pineapple
2 Tbsp
non-fat dry milk
2 Tbsp
dark rum, you may also use light
1 c
coconut milk
1 can(s)
10 oz pina colada mix, partially defrosted
maraschino cherries and pineapple chunks for garnish; tiny drink umbrellas


1In a mixing bowl with paddle attachment, combine ingredients until milk is dissolved.
2Pour into a plastic container and chill thoroughly.
3Freeze in ice cream freezer for 25-30 minutes. If not frozen stiff put in a freezer-safe container and freeze until solid.

About Pina Colada Sherbet

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy