Do you like piña coladas, and getting caught in the rain? Well if you do, you’ll LOVE this piña colada sorbet in the sunshine. It’s no secret by now that coconut milk is my favorite dairy-substitute for ice cream. So why not embrace the coconut?!
It might sound odd, but piña coladas always remind me of my childhood and going to visit my grandparents in Florida. There is something about escaping Boston winter and going down to sunny West Palm Beach that brings out your inner tourist, and my parents were no different. While all of the adults were enjoying their real piña coladas, us kids got the alcohol-free version.
I mean, you can’t make something that looks like a milkshake and not let a kid have some!
There is only a tiny bit of rum in this recipe, and while my now-adult-self enjoys it, feel free to make it without if you want to omit. You can also add a tablespoon or two more if you really want some zing, but avoid adding too much; it will make your sorbet much more difficult to freeze.
Instead, you could always add a little bit to the bottom when serving so when the sorbet melts, it’s basically the cocktail in a bowl!
1 fresh pineapple, cubed
1 cup light coconut milk
⅔ cup sugar
juice from 1 lime
2 tablespoons dark spiced rum (optional)
1. Add all of the ingredients to the blender and blend until smooth.
2. Transfer the mixture to a bowl, cover, and refrigerate for 1 hour.
3. Remove the sorbet mixture from the fridge and whisk with a fork to mix out any last lumps.
4. Churn in the ice cream maker according to your manual’s instructions for about 40 minutes.
5. When the sorbet is the texture of soft serve, remove from the maker and transfer into a freezer safe container.
6. Cover with plastic wrap so that it touches the sorbet; not allowing air to touch the sorbet will stop ice crystals from forming on the surface.
7. Set 2 hours to overnight in the freezer. When ready to eat, let it sit at room temperature for a few minutes to make it easier to scoop.