GLUTEN FREE · VEGAN · NUT FREE · PALEO · AIP

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What could be more summery than the pineapple-y coconuttiness of a Piña Colada? Prepare to be mentally transported to a sun lounger somewhere warm and tropical!

This sorbet is a great way to enjoy the refreshing flavour of the classic cocktail, but without the alcohol. There are many people who can’t have (or choose not to have) alcohol. Indeed, when you’re trying to “eat for health”, and especially when you’re trying to improve your gut health, alcohol is best left out of the equation. As well as being dehydrating, it’s also pro-inflammatory, irritating to the digestive tract, and turns to sugar in the body (never a good thing), which in turn contributes to the growth of bad bacteria in the gut. For many people, the occasional drink won’t cause trouble, but for others, full-on avoidance is the only option. So, it’s great to get creative with the flavours of some of your favourite cocktails, and make a version you can enjoy, without feeling less than stellar afterwards.

INGREDIENTS

Pineapple

The essence of any Piña Colada, pineapple is just so refreshing and summery!

While pineapple can sometimes be a little challenging for those with gut woes to eat in its raw form, due to its high fibre content, blending it into an ice cream is an excellent way to take in the health benefits of this tropical fruit, without taxing the digestive system.

Pineapples are an excellent source of bromelain - an enzyme which has been shown to have anti-inflammatory properties and improve digestion.

Coconut Milk

You can’t have a Piña Colada without coconut! When making anything ‘tropical’, coconut has to be your first choice of milk. The flavour works so well with the pineapple, and helps to soften that ‘sharpness’ that it can have.

It also serves another important role in this sorbet. As a source of fat, it helps slow the absorption of the sugars from the fruit, thus helping reduce spikes in blood sugar. Tropical fruits tend to be higher in natural sugars than other fruit, so it’s important to combine them with a fat to prevent a surge of sugar in the bloodstream.

Banana

Frozen bananas are what ‘nice cream’ (ie: non-dairy ice cream) is all about. By some fruit fairy wizardry, blending frozen bananas produces a wonderfully creamy ice-cream-like consistency and flavour, thus forming the perfect base for a plethora of nice cream recipes, minus the dairy element! For optimum flavour, sweetness and texture, it’s best to freeze the bananas when they are well-ripened (but not falling apart).

Bananas provide you with energy and are an excellent source of potassium - important for blood pressure, maintaining electrolyte balance and managing dehydration . According to the principles of Ayurveda, bananas also support digestion and are good for the stomach.

Desiccated coconut (optional)

If you want to up the coconut flavour while also adding some extra texture to the sorbet, simply add in some desiccated coconut to the blender before mixing, or alternatively, sprinkle some on before serving.

Lime zest (optional)

Just an option to add a little bit of zing, but also some colour to the sorbet. As with the desiccated coconut option, you can decide if you would rather add it to the mix itself, or just sprinkle some at the end.

CHANGES & SUBSTITUTIONS

Coconut milk powder instead of milk

Coconut milk powder is a great substitute for coconut milk, as all you need to do is add water and hey presto: you’ve got coconut milk! It’s good to have on hand as a backup, and is also much more packing- and travel-friendly if you are on the go, or for an activity like camping, for example.

If you are making a small portion of this recipe, you may not want to open a whole can of coconut milk just for the 1/4 cup needed to make your sorbet. In such situations, coconut milk powder makes an excellent stand-in. Just combine 1 Tbsp coconut milk powder with 1/4 cup warm water and mix well until dissolved, then leave to reach room temperature before adding to the rest of the ingredients. You can add even more coconut milk powder for a ‘creamier’ milk and a stronger coconut taste, if you like.

Just make sure to check the ingredients list of your coconut milk powder, as some can contain casein (a milk-derived protein) or carrageenan (used as a stabiliser but is irritating to the digestive system). Opt for an organic option like this one, with just the one ingredient: pure organic coconut milk powder.

TIPS

Serve in a bowl? On a stick?

You can serve this sorbet straight from the blender as ‘soft-serve’ ice cream, or place in the freezer for about an hour for a firmer texture. Alternatively, pour into lolly moulds (like this one) and freeze until solid. So many options!

Leftover coconut milk? No problem!

Instead of throwing away any unused coconut milk, simply pour it into an ice cube tray, freeze until solid, and then remove the cubes and transfer to a freezer bag (or a more eco-friendly option like a Stasher), so you have perfectly-portioned coconut milk to add to smoothies, porridge, curries - the sky’s the limit!