Description
This Tropical Rainbow Sherbet Piña Colada is a fun and fruity twist on the classic cocktail! Made with sweet rainbow sherbet, pineapple juice, and cream of coconut, this frozen drink is colorful, creamy, and bursting with tropical flavor. Perfect for summer parties, poolside sipping, or a vibrant mocktail option, this easy piña colada recipe comes together in just minutes.
Ingredients
- Rainbow sherbet (any fruity blend or flavor)
- Pineapple juice
- Cream of coconut (such as Coco Lopez)
- Light rum (optional, for the classic cocktail)
- Ice cubes
- Fresh pineapple or maraschino cherries (for garnish)
- Whipped cream (optional)
Instructions
- In a high-powered blender, add rainbow sherbet, pineapple juice, cream of coconut, ice, and rum (if using).
- Blend until smooth and creamy. Add more pineapple juice if needed to reach your desired consistency.
- Pour into chilled glasses.
- Garnish with fresh pineapple wedges, cherries, or a swirl of whipped cream.
- Serve immediately while frosty and refreshing.
Notes
- Omit the rum for a kid-friendly version.
- Add frozen mango or strawberries for an extra fruity twist.
- For richer texture, swap cream of coconut with full-fat coconut milk.
- Freeze pineapple juice in cubes for an ultra-chilled slushy effect.
- Top with toasted coconut flakes for extra island vibes.
- Leftovers make great popsicles—just pour into molds and freeze.
