Yep, you read that right, just two ingredients to make the sweet and creamy sorbet. While I don’t have any tropical vacations planned (boo), I can enjoy the taste of the tropics with this yummy Pina Colada Sorbet. And if you serve it in a coconut, it’s sure to taste like an island getaway.
Sunday is National Pina Colada Day, so we will be whipping up another batch of this right away. Pina Colada Sorbet
- 3 cups pineapple juice
- 1 1/2 cups cream of coconut
In a bowl, combine the pineapple juice and cream of coconut. Whisk together well. Chill for a couple hours. Pour the mixture into an ice cream maker and freeze according to the directions on your machine. This took about 20 mins to freeze. Note: It does not freeze as solid as ice cream. Remove from ice cream maker and freeze in an air tight container over night.
Serve scoops in coconut shells and garnish with a couple leaves from the top of a pineapple.
This is an easy 2:1 ratio recipe. 2 parts pineapple juice to 1 part cream of coconut. So, you can make as much or as little as you like. The recipe serves 4-6 people.
If you are a fan of sorbet, you might like these recipes as well:
- Ginger Mint Watermelon Sorbet
- Grapefruit Mint Sorbet
- White Nectarine Mint Sorbet
- Frozen Lemon Mint Sweet Tea
(I guess I have a thing for mint in sorbet.)P.S. I’m sorry for the lack of posts this week. This whole house move is time and energy consuming. Thanks for sticking with me. I’ve got lots of fun stuff headed your way very soon.