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Full Online Book HomeLearning KitchenFruit - Pineapple - Pina Colada Sherbert
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Fruit - Pineapple -  Pina Colada Sherbert Post by :Lynda_Gorman Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2586

Click below to download : Fruit - Pineapple - Pina Colada Sherbert (Format : PDF)

Fruit - Pineapple - Pina Colada Sherbert

1 (15- or 16-ounce) can cream of coconut
1 (15-1/4-ounce) can crushed pineapple, undrained
1 cup orange juice
1/4 cup light rum


In a blender container or food processor bowl combine cream of coconut, undrained pineapple, orange juice, and rum. (If using a food processor, process only half of all the ingredients at a time.) Cover; blend or process until nearly smooth. Pour into a 9x5x3-inch loaf dish or a 2-quart baking dish. Cover; freeze about 4 hours or until firm.

Break sherbet into pieces. Place sherbet, about half at a time, in a blender container or food processor bowl. Cover; blend or process until fluffy. (Or, 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. Makes 4 cups (15 servings).

Nutrition facts per serving: 103 calories, 7 g total fat, 5 g saturated fat, 0 mg cholesterol, 19 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein, 1% vitamin A, 33% vitamin C, 1% calcium, 2% iron.
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Crust: 1 (7-ounce) jar roasted macadamia nuts 3/4 cup sweetened shredded coconut 3 tablespoons brown sugar 1 tablespoon unsalted butter, melted Filling: 1 1/2 pints pineapple sorbet, softened 1 cup canned sweetened cream of coconut (such as Coco Lopez) 4 teaspoons dark rum 1/2 teaspoon imitation coconut extract 3/4 cup (packed) sweetened shredded coconut 2 pints vanilla frozen yogurt, softened 1/2 large pineapple, trimmed, cored, thinly sliced Toasted sweetened shredded coconut For Crust: Preheat oven to 350°F. Line 10-inch glass pie dish with foil, overlapping sides. Finely chop first 3 ingredients in processor. Add butter and blend until moist crumbs form.
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