This is another recipe I clipped from Cooking Light magazine and have made this several times. Brandon, who isn’t a big fan of coconut, loves this. The pineapple is what originally caught my eye because we are both fans. Plus, one of my favorite drinks is a pina colada.
- 3 C cubed fresh pineapple (I ended up using a whole pineapple)
- 1 C coconut water*
- 1/2 C sugar
- 1 C light coconut milk*
- 2/3 C cream of coconut*
1. Place first 3 ingredients in a blender, and process until smooth and sugar dissolves. Combine pureed pineapple mixture, coconut milk, and cream of coconut in a bowl; stir with a whisk. Cover and refrigerate until thoroughly chilled.
2. Pour mixture into your ice cream maker, and use according to manufacturer’s instructions. Spoon sorbet into freezer-safe container; cover and freeze for 2 hours or until firm. Serves 10 (serving size: 1/2 cup). *Using my ice cream maker didn’t freeze it all the way, but it will harden up in the freezer. If you do not have an ice cream maker, place mixture in a freezer safe container and place in freezer. Every couple of hours stir with a spoon to make sure the sorbet is evenly mixed.
Observations: It tastes exactly like a pina colada, but it is much healthier for you (136 calories per 1/2 cup serving). You could also turn it into an actual pina colada by adding rum to it.
Analysis: The hardest thing about this recipe is finding the ingredients. *One brand of coconut water I found is made by GOYA. It can be found in the international isle along with light coconut milk, which is near the Asian section. Cream of coconut might be harder to find, but is also by the Hispanic or Asian sections. I found mine at Shop ‘n Save.