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Rainbow Sherbet Piña Colada

A delightful and refreshing twist on a classic tropical cocktail, perfect for sunny days and summer gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Cocktail, Drink
Cuisine: Caribbean, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup coconut milk Creamy and smooth, it provides a tropical base.
  • 1 cup pineapple juice Sweet, tangy flavors reminiscent of sun-soaked beaches.
  • 3 scoops rainbow sherbet Brings delightful colors and fruity sweetness.
  • 1 cup ice Essential for that refreshing, frosty texture.
Garnishes
  • to taste maraschino cherries Adds a classic touch of elegance and sweetness.
  • to taste colorful sprinkles A fun, festive way to enhance the presentation.

Method
 

Preparation
  1. In a blender, combine 1 cup of coconut milk and 1 cup of pineapple juice. Optional: add 1/2 cup of white rum for an adult version.
  2. Scoop in 3 generous scoops of rainbow sherbet and add 1 cup of ice.
  3. Blend on high until smooth and thoroughly combined.
  4. Pour the vibrant concoction into glasses.
  5. Garnish with maraschino cherries and colorful sprinkles.
  6. Serve immediately and enjoy your refreshing tropical treat!

Notes

Experiment with flavors by swapping coconut milk for almond or oat milk. For a vegan-friendly version, use dairy-free rainbow sherbet or coconut-based ice cream.