1. Blend the Piña Colada Base
In a blender, combine pineapple, coconut milk, pineapple juice, cream of coconut, ice, and rum (if using). Blend until smooth.
2. Layer with Sherbet
Divide the piña colada mix between two glasses.
Add 1 scoop of rainbow sherbet to each glass and lightly swirl with a spoon.
3. Top & Serve
Add another scoop of sherbet for a colorful effect.
Garnish with pineapple, cherries, and a fun straw.
Pro Tips
🔹 For a thicker texture, use frozen coconut milk cubes instead of ice.
🔹 No sherbet? Use sorbet or fruit purées (mango, raspberry, lime).
🔹 Make it vegan – Use dairy-free sherbet and coconut yogurt.
3 Delicious Variations
Tropical Sunrise – Swap sherbet for mango and passionfruit sorbet.
Boozy Rainbow Float – Top with whipped cream vodka and sprinkles.
Sherbet Mocktail – Skip the rum, add sparkling water for fizz.
Why This Drink is a Must-Try
This isn’t just a drink—it’s a vacation in a glass! The creamy coconut-pineapple base pairs perfectly with the tangy, fruity sherbet, creating a refreshing, visually stunning treat.
Warning: You’ll want to sip these all summer long!
More Tropical Drinks:
➡️ [Blue Hawaiian Cocktail]
➡️ [Mango Lava Flow]
➡️ [Pineapple Coconut Smoothie]
👇 Tried This Recipe? Tag #SherbetColada!
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