Pina Colada Sorbet
VN, GF, SF, NS
Yield: 2 - 4 Servings
1/2 cup cold pineapple juice or water
1/8 tsp (or less) stevia powdered extract OR
-- 8 - 10 drops liquid stevia extract (or to taste)
1 cup frozen pineapple chunks
1 cup canned unsweetened coconut milk (regular
-- or low-fat as preferred)
Start the night before with a fresh pineapple and cut into chunks. Freeze in one cup portions in plastic containers.
Shake coconut milk well before opening. Pour into ice cube tray to make frozen cubes. Note the volume of coconut milk needed to fill your tray (usually 1 cup of liquid fills 1/2 a tray).
When ready to make your sorbet, pour water or pineapple juice into Vita-Mix container. Add stevia. Secure two part lid and blend for a few seconds on low speed. It is always best to start with a smaller amount of stevia and add more if needed. If you use pineapple juice instead of water you will not need as much stevia.
Add pineapple and coconut milk cubes. Walk speed up to high pressing frozen ingredients into the blades with tamper until desired consistency is reached. Do not over-blend (aim for a soft-serve ice cream texture).
Scoop out into bowls and serve immediately. Enjoy!
For more information on blending frozen desserts refer to your Vita-Mix manual.
Recipe by: Robin Russell
"When I created this recipe I did not have any pineapple juice on hand and so used water as my liquid ingredient. As the coconut milk was quite thick and rich, using water worked fine. My husband loved the final product! I do feel that pineapple juice would have created a more pronounced flavour overall, and I plan to use that next time I make it. For a more authentic Pina Colada taste you could replace some of the pineapple juice with rum!!
Recipe published: Summer, 2006
Print Page Version
The content on this site should not take the place of advice from your doctor. Visitors to this site agree to the terms and conditions in the disclaimer.
Copyright © 1999-2012 Robin L. Russell