With a splash or two of coconut or pineapple rum this delicious sorbet can also be called a Pina-Colada Sorbet. As a food blogger, I am allowed to give fancy names to the recipes I create. Hope you enjoy this frozen treat just as much as I do!
PINEAPPLE AND COCONUT SORBET
2018-02-02 12:02:48
Serves 6
Vegan, Paleo, Sugar-free
Prep Time
10 min
Ingredients
- Pineapple – 3 cups, frozen
- Coconut milk – 2 cups, (8 fluid oz.)
- Maple syrup, honey or agave nectar – 2 tablespoons
- Malibu rum or any coconut/pineapple liqueur (optional) — 4 tablespoons
Instructions
- Add all the ingredients into a blender and turn it into a smooth paste.
- Pour it into a freezer friendly container or add it to the ice cream maker.
If setting it in a container, leave it in the freezer for at least 3 hours.
Enjoy!!!
Notes
- Pineapple: If using unfrozen fresh pineapple, cut it into cubes then add it to a tray and freeze it for a couple of hours before adding it to the blender
- Coconut milk: For best results always use the regular coconut milk and not the lean kind.
- Maple syrup and Honey: These are two items that I would insist you read your label. Some brands to make their products more affordable, especially in the case of maple syrups, add corn syrup or some other sweetener that is NOT natural. Now with honey, if you can find a local beekeeper, may I say he or she is a keeper. You know the source and you know its good. If you are not as fortunate, look for a honey that is domestically produced in the country that you reside in, it's just that simple.
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