Whether cocktail or mocktail piña colada flavour this frozen dessert tastes just like a Caribbean vacation, that is if you eat it right next to a banana palm whilst lathered with sunscreen. It really is a low budget holiday in your blender, dairy-free and vegan.
Summer is certainly back this weekend, and hopefully it is not simply a last hurrah before autumn rolls around. Although the leaves have started changing colour already and all decorations have changed from tropical pineapples to hedgehogs wearing beanies whilst munching on a mushroom. All shorts are on sale to make room for maroon and mustard coloured clothing, soon it will be pumpkin spice everything. Hopefully this frozen dessert won’t be this summer’s swan song, but if it is at least it’s a good one.
I called this recipe a frozen dessert as I was not sure what else to call it. It doesn’t contain dairy cream so it’s not ice cream- or is it? Or is it vegan ice cream due to using coconut cream and churning it in a machine? What if you use frozen pineapple and coconut milk without churning it- would it be a piña colada sorbet? Whatever you want to call it both methods work, they simply yield a slightly different end result in texture not flavour therefore you can make it with or without an ice cream machine. When using coconut cream and an ice cream machine you get a very light ice cream-like texture and when using frozen pineapple and coconut cream in a blender you get a somewhat harder sorbet texture when taking out of the freezer. The dessert in the picture is the sorbet-like texture mainly because I grabbed the low-fat coconut cream that I mainly use for curries instead of the full-fat one that I recommend using when you want it to be scoopable. I would love to make it again to show you the difference, but as it turns out I am very allergic to pineapple and I don’t believe in wasting food. This is not a test kitchen. I always thought it was just the bromelain enzyme tenderising my mouth, but it is definitely an allergy. But if you can vex the pineapple breaking down the proteins of your mouth this is a great dessert for you, so get your little umbrellas out and get started.
Piña Colada Frozen Dessert
• 500 gr of frozen pineapple
• 1 can of full-fat coconut cream (low-fat coconut cream or coconut milk can be used but will change the texture)
• ¾ cups of brown sugar
• 1 dash of salt
• 3 tbl rum (optional, you can add more but never more than a 1/4 cup)
1. Blend all the ingredients except for the alcohol until smooth.
a. Churn it in an ice cream machine until it has grown in volume by about ¼ to achieve an ice cream-like texture and transfer it into a freezer-friendly container. Freeze it for a couple hours or over night.
b. Transfer it straight into a freezer-friendly container and freeze it for a couple hours so it gets a sorbet-like consistency. You might have to leave it at room temperature for a few minutes before scooping it.