Piña Colada Sorbet

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)

Ice Cream Maker
about 2 pints
Prep Time: 15 minutes
Cook Time: 40 minutes
Set Time: 2-8 hours

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s