Pina Colada Sherbe


  • 1 can 16.5 oz Z-Zun Cream of coconut
  • 1 can 11.2 oz TEPTIP Pineapple juice
    Or 2 ½ can 10.5 oz TEPTIP Pina colada
    With 1 cup orange juice
  • 1/4 cup light rum 


1. In a blender container or food processor bowl combine TEPTIP or TAS Coconut cream with TEPTIP Pineapple juice, orange juice, and rum. (If using a food processor, process only half of all the ingredients at a time.)

2. 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.

3. Break sherbet into pieces. Place sherbet, about half at a time, in a blender container or food processor bowl.

4. 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 

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