Did you see the Jamaican jerk tofu recipe yesterday? You have to try it. It will excite your taste buds and take you on a Caribbean vacay for a few minutes. And after you finish spicing up your mouth, you’re going to want to cool it down with this refreshing vegan piña colada sorbet and let the vacation continue.
If you’ve been following me lately, you already know that I’m a hot house flower. The hotter the better. I like sizzling days and balmy nights. The reality of fall being just around the corner is not sitting well with me, so I’m going to just keep summer going as long as I can. Are you with me?
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.
All you’ll need to make this delightful concoction is 3 cups of frozen pineapple, 1 banana, and 1 can of full fat coconut milk. Blend it in a high powered blender, like my Blendtec, (affiliate) until it’s smooth and creamy, and put in the freezer for a couple of hours. That’s it.
I’m going to keep this short and sweet, because it’s Friday, and I know that you all have things to do, like getting your Jamaican jerk tofu on, and freezing your piña colada sorbet.
Since it is Friday, if you want to add a little sumpin’ sumpin’ to your dessert, add some light rum to the mix and turn it into a dessert cocktail. Yum!
Have a fabulous weekend!
Where is your favorite Caribbean location?
Are you looking forward to fall or do you want more summer?
What are you doing this weekend?