Description
This Rainbow Sherbet Piña Colada Recipe is the ultimate frozen summer drink—creamy, fruity, and bursting with tropical color. A swirl of pineapple, coconut, and citrusy sherbet makes this drink perfect for parties, BBQs, or a sunny afternoon treat. Boozy or booze-free, it’s guaranteed to steal the show. Make a batch, grab a straw, and sip your way to vacation vibes!
Ingredients
1 cup pineapple juice
½ cup coconut cream (or cream of coconut for sweeter flavor)
2 cups crushed ice
1½ cups rainbow sherbet (orange, raspberry, and lime blend)
2 oz white rum (optional)
Whipped cream (for topping)
Maraschino cherries (for garnish)
Pineapple wedges (for garnish)
Instructions
Add the pineapple juice, coconut cream, crushed ice, and rum (if using) to a blender.
Blend until smooth and creamy with a thick slushy consistency.
In each glass, layer a scoop of rainbow sherbet followed by some of the piña colada mix. Repeat until the glass is full.
Top with whipped cream, a maraschino cherry, and a pineapple wedge.
Serve immediately with a straw or long spoon. Enjoy cold and creamy!
Notes
For a sweeter version, use cream of coconut (like Coco Lopez) instead of plain coconut cream.
This recipe is easy to make alcohol-free—just skip the rum and add a splash more juice or sherbet.
Crushed ice gives the smoothest texture—avoid whole cubes if possible.
Want a sunset effect? Add a drizzle of grenadine on top before serving.
Freeze leftovers in popsicle molds for a refreshing tropical treat the next day!