I like having a refreshing and light treat, especially in the summer months. This one is perfect and super fast to make. Coconut milk and frozen pineapple and ice are the main ingredients, with a little agave and lime juice and 1/2 a banana. The lime is wonderful and really makes this feel more like a sherbet flavor. I buy the canned coconut milk on the Asian food aisle which is really thick. Make sure you read ingredient labels because not all canned coconut milk is the same and you want the one with least amount of ingredients and least additives. The consistency is creamy and smooth. Even though it’s soft, it’s not liquidy soft, more like soft-serve soft(if that makes sense), and once you blend it up, you’ll find that if you turn your blender upside down, the sherbet won’t slide out unless you use a spoon to pull it out.
Piña Colada Sherbet
Serves 2 (or 4 small servings)
⅔ C coconut milk (I usually use the canned coconut milk found on the Asian food aisle)
½ small banana
1 Tbsp fresh lime juice
1 Tbsp agave
2 1/2 C frozen pineapple chunks (can also use frozen tropical fruit blend with papaya, pineapple, mango and strawberries)
6 ice cubes, or about 1 C
Add ingredients to high powered blender in order listed. Blend until smooth. Serve immediately(you can also freeze leftovers in ice cube trays or small individual bowls/tupperware for later).