Pina Colada Sorbet

(Courtesy of The Neelys)

Ingredients:
2 c. pineapple juice
1 can (15 oz.) cream of coconut
1 can (20 oz.) pineapple bits, in juice, undrained
2 Tbsp. dark rum
1 tsp. coconut extract
Coconut whipped cream, for garnish, recipe follows
Shredded coconut, for garnish
Maraschino cherries, for garnish

Directions:
Puree all of the sorbet ingredients in a blender until smooth and refrigerate for 1 hour.  Add the mixture to an ice cream machine and run until slushy.  Freeze until solid.  Serve with coconut whipped cream, shredded coconut, cherries and a cocktail umbrella in coconut shells if desired.

Coconut whipped cream
Ingredients:
1 c. heavy whipping cream, chilled
1/4 c. confectioners' sugar
1 tsp. coconut extract
2 Tbsp. dark rum

Directions:
Add the whipping cream to a chilled bowl and begin whipping with an electric mixer.  Add the remaining ingredients and whip until soft peaks form.  Serve on top of sorbet.

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