I don’t know about you, but all the rain and slush we’ve been having here in Toronto makes me want to escape it all. I find myself daydreaming of sunshine, palm trees, and warm breezes. Ideally I’d pack up and head south, but life doesn’t always work that way. If it’s not in the cards to head south of the boarder this year, this tropical dessert is seriously the next best thing. It’s creamy, citrus flavor will sweep you away!
Pina Colada Frozen Dessert (Dairy Free)
1 fresh pineapple, peeled, cored and chopped
1 cup coconut milk
1 tablespoon honey (optional)
1 tsp natural rum flavor (you can use the real thing if you like boozy ice cream!)
Step 1: First off, you’ll want to freeze the pineapple chunks. I chopped mine a day ahead of time, and froze the chunks overnight. You could also purchase frozen pineapple, if you prefer.
Adapted from this recipe
Step 2: This recipe works best in a high-speed blender, like the Vitamix, because you’ll need to be able to pulverize the pineapple into an ice-cream-like consistency. However, I have a normal blender so I found it helpful to blend the ingredients in two batches, so that the blender could handle it.
Step 3: Serve right away! This dessert has the texture of soft serve and will melt quickly. Freeze the remaining ice cream immediately.