I won’t do it. I won’t sing the song. You know the one. If I do, it will be stuck in everyone’s head for daaayyyys.
So instead let’s pretend we’re on a beautiful island beach with this fabulous tropical treat in our hands, ocean breeze through our hair, sand in our toes.
That’s what I feel like when eat this Piña Colada Soft Serve! 🙂 It’s the PERFECT dessert to cool down on these blistering summer days.
You won’t BELIEVE how ridiculously simple this recipe is! What are the 4 ingredients?
- one pineapple
- a can of coconut milk
- white rum
- coconut extract (to really amp up the coconut flavor – YUM)
To prep for this tropical treat, simply chop up one juicy ripe pineapple and freeze it on a large baking sheet.
TIP: you know your pineapple is ripe and ready when you can easily pluck a leaf out of the top.
And be sure to refrigerate your can of coconut milk the day before (so the cream separates.)
You *don’t* need an ice cream maker. But you DO need a food processor. I use this Cuisinart model and it has held up fantastically over the years.
You may have already guessed… but here’s the secret to making this AMAZING soft serve: blend everything in a food processor!
Yep, that’s IT.
For the spiked soft serve, simply let it freeze for an hour or so to firm up. The alcohol keeps it soft and scoopable, so you won’t be left with a pineapple ice cube, ha.
For the VIRGINS
Yes, you can make this without the alcohol, and it’s still JUST as yummy.
And another added benefit, is there’s no waiting! The spiked version needs to chill a little before and after to get the right consistency.
So the virgin recipe is EVEN EASIER. Your kids will absolutely LOVE this pineapple coconut “ice cream”!! I know I do!
Who’s ready to be transported to the BEACH?? (Meeee!) Piña Coladas, por favor!!
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