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Rainbow Sherbet Piña Colada

A creamy, tropical drink featuring coconut milk, pineapple, and rainbow sherbet, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Cocktail, Drink
Cuisine: Summer, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups frozen pineapple chunks Provides a juicy burst of flavor.
  • 1 cup coconut milk Adds creaminess.
  • 1 cup rainbow sherbet Adds sweetness and fun flavors.
  • 1 cup ice cubes Keeps the drink cold.
  • 4 oz white rum (optional) For added kick; can be omitted.
Garnishes
  • to taste maraschino cherries For garnish.
  • to taste orange slices For garnish.

Method
 

Preparation
  1. Start by gathering your blender and measuring all your ingredients.
Blending
  1. In the blender, combine the frozen pineapple chunks, coconut milk, rainbow sherbet, and ice cubes.
  2. Blend on high until the mixture is smooth and creamy.
  3. If the consistency is too thick, add more coconut milk until desired creaminess is achieved.
  4. Add the optional rum and pulse briefly to mix.
Serving
  1. Pour the piña colada into glasses.
  2. Garnish each serving with a maraschino cherry and an orange slice.
  3. Serve immediately and enjoy!

Notes

Customize by adjusting pineapple or sherbet amounts; chill glasses for extra refreshment. Blend in other fruits for variations.