Don’t you think that tropical food will keep us in a summer state of mind? It will let us stretch out the last bit of the season and trick us into thinking that it will never end. A vegan piña colada sorbet is the perfect thing to do just that. It’s a creamy and refreshing combination of pineapple, banana, and coconut milk. There isn’t a bit of added sugar, because the sweetness of the fruit does all the sweetening naturally.
Piña Colada Sorbet [Vegan, Raw]
- 3 cups of frozen pineapple chunks
- 1 banana
- 1 16-ounce can of full fat coconut milk
- Blend all three ingredients in a high powered blender until smooth and creamy. Transfer to an airtight container and freeze for two or more hours.
- Add light rum if you want to make a dessert cocktail.