I think we have an ice cream maker buried somewhere in our house. But even if I could find it, I don’t think I could fit the gigantic base into our jam-packed freezer, which drops a bag of frozen peas or a package of ground beef onto my toes every time I open it. As a result, home-churned ice cream is obviously out of the question. First world suffering, right?
I have been relying on my Easy Banana Chai Ice Cream, (frozen bananas, nut/seed butter, and spices whipped up in a blender) to satisfy my something-cold-and-creamy cravings. This Piña Colada Sorbet also employs frozen fruit for a base and the only piece of equipment required is a blender or food processor.
Lastly, this recipe calls for creamed coconut or coconut butter. This one is the most economical option (and the one I use and love). You are welcome to use whatever kind of coconut spread/butter/cream that you have!
In a blender or food processor, blend the pineapple and coconut milk until smooth. Let the pineapple chunks soften for about 5 minutes, if necessary, to help blend smoothly. This works best in a high powered blender or mini food processor. If you only have a large food processor, you may wish to double the recipe so there is enough stuff to get blended.
Add the creamed coconut and continue blending. It will appear to harden in chunks, but continue blending. There will be only small flecks of the creamed coconut. Enjoy immediately or freeze for later.
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