Pina Colada Sorbet

• 2 cups pineapple juice
• 1 (15-ounce) can cream of coconut
• 1 (20-ounce) can pineapple bits, in juice, undrained
• 2 tablespoons dark rum
• 1 teaspoon coconut extract
• Coconut Whipped Cream, for garnish, recipe follows
• Shredded coconut, for garnish
• Maraschino cherries, for garnish
• 1 cup heavy whipping cream, chilled
• 1/4 cup confectioners' sugar
• 1 teaspoon coconut extract
• 2 tablespoons dark rum

1. Puree all of the sorbet ingredients in a blender until smooth and refrigerate for 1 hour.
2. Add the mixture to an ice cream machine and run until slushy.
3. Freeze until solid.
4. Serve with Coconut Whipped Cream, shredded coconut, cherries and cocktail umbrella in coconut shells.
5. Add the whipping cream to a chilled bowl and begin whipping with an electric mixer.
6. Add the remaining ingredients and whip until soft peaks form.
7. Serve on top of sorbet.

pineapple juice, cream of coconut, pineapple bits, dark rum, coconut, coconut whipped cream, coconut, maraschino cherries, heavy whipping cream, confectioners, coconut, dark rum

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/pina-colada-sorbet-recipe.html (may not work)