Easy Tropical Sherbet Swirl Mocktail
Experience a mini-vacation in a glass with this incredibly quick, easy, and creamy tropical mocktail featuring rainbow sherbet, pineapple juice, and rich coconut cream.
Equipment
- Blender
Ingredients
For the Mocktail
- 0.5 cup cold pineapple juice
- 1 cup rainbow sherbet
- 0.25 cup coconut cream thick, from a can
- 0.5 cup ice cubes
Optional Garnish
- fresh pineapple wedge
- maraschino cherry
- fun umbrella pick
Instructions
- Step 1: Add the rainbow sherbet to your blender jar.
- Step 2: Add the cold pineapple juice, coconut cream, and ice cubes to the blender.
- Step 3: Secure the lid and blend on high speed until everything is smooth and creamy, reaching a thick, milkshake-like consistency.
- Step 4: Check the consistency. If you prefer it thinner, add a splash more pineapple juice and blend briefly. If you prefer it thicker and sweeter, add a little more sherbet and blend until smooth. Taste and adjust to your preference.
- Step 5: Pour the blended mixture into chilled glasses.
- Step 6: Garnish with a pineapple wedge, maraschino cherry, or umbrella pick if desired. Serve immediately and enjoy.
Notes
Starting with cold juice and chilled glasses helps keep the drink cold and thick. Use coconut cream, not milk, for the richest texture. Blend just until smooth to avoid warming ingredients or making it too frothy. This drink is best enjoyed immediately as it will melt and separate if stored.
Substitutions: Try lime, orange, or raspberry sherbet. Swap pineapple juice for orange juice, mango juice, or a tropical juice blend. For extra creaminess, add a splash of half-and-half or vanilla ice cream (texture will change). Add a tiny splash of vanilla or almond extract for flavor. Toss in frozen mango or pineapple chunks for more fruit.
Low-fat sherbet can be used, though it may be slightly less creamy. If you don't have coconut cream, use the thick part from a can of full-fat coconut milk after chilling.