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I’m going to blame this on my friend Mary atย Barefeet in the Kitchen. ย Mary’s been posting beautiful pineapple recipes likeย The best pineapple-jalapeno salsaย andย Strawberry and Pineapple stuffed crepes. ย I haven’t been able to stop thinking about pineapple and somehow that evolved into Coconut sorbet with rum soaked grilled pineapple and an Izze Float – go figure!
This is such a simple, light refreshing dessert – I highly recommend making it soon. ย Once you make the sorbet and have it available in the freezer – you can easily whip this dish up with a little coconut, pineapple, rum and brown sugar. ย People will think you fussed – but no way. ย This is so not fussy!
Be sure to save this recipe for your next cookout! ย And, since I’m picking on Maryย today, don’t miss herย Homemade Chocolate Magic Shellย recipeย made with only two ingredients, chocolate and coconut oil. ย I can’t wait to try it on this coconut sorbet!
Have you ever heard of Izze Sparkling Juice? ย This is new to me but I absolutely love it. ย You can search their website to see which stores carry it in your area. ย I found this Izze Sparkling Clementine Juice at a Super Target and also tried the Blackberry flavor found at our local Wegman’s grocery store.
Since I don’t usually do a lot of product endorsements (especially since they didn’t ask me to … but I would if they will … if you know what I mean) ย I thought I’d explain why I love it: ย Izze sparkling juice is 70% pure juice with a splash of sparkling water. ย There is no refined sugar, highย fructoseย corn syrup, caffeine, preservatives or artificial flavors in any of their products.
And do you know what happens when you pour it over this homemade Coconut Sorbet? ย So glad you asked!
You get an unbelievable treat that’s very refreshing and tastes just like a Creamsicle. ย I may have to try this again just to make sure it was that good. ย I think you should too!
Coconut Sorbet with Rum Soaked Grilled Pineapple
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 4 servings
Course: Dessert
A dessert you can easily whip up with sorbet, a little coconut, pineapple, rum and brown sugar.
Ingredients
For the Sorbet:
- 2 cans coconut milk shaken before opening
- 2 cups unsweetened shredded coconut (see note #1 below)
- 1 cup granulated sugar
- dash of salt
- 1 whole vanilla bean scraped (see note #2 below)
For the Pineapple:
- ยผ cup packed brown sugar
- ยผ cup dark spiced rum
- 1 pineapple peeled, cored, halved lengthwise and sliced lengthwise into 12 wedges
- 2 tablespoons coconut toasted
- Coconut sorbet or low-fat vanilla ice cream to serve with the pineapple slices (Coconut sorbet recipe included)
Instructions
For the Sorbet:
- In a medium saucepan combine the sugar, coconut milk, salt, vanilla bean and shredded coconut. Bring the mixture to a light simmer on medium-low heat and stir until the sugar is dissolved. Cover the pot with a lid and turn off the heat. Steep the mixture for one hour.
- Place a fine mesh sieve over a clean bowl and strain the mixture removing as much liquid as possible. (See note #1 below) Press the coconut with the back of a metal spoon removing all liquid. Make sure the vanilla bean is scraped clean, then remove it and discard (See note #2 below).
- Cover and refrigerate the sorbet mixture for several hours or overnight. Process according to your ice cream maker instructions. Store in an airtight container and freeze before serving. Allow the sorbet to sit a room temperature about 15 minutes before serving.
For the Pineapple:
- Combine the brown sugar and rum in a microwave safe bowl. Cook on high for one minute. Stir and if the brown sugar is not yet dissolved, cook for 30 seconds.
- Pour the rum mixture over the pineapple slices and set aside. Heat the grill and brush the grates with oil. If you prefer the pineapple can be grilled inside using a panini pan. If using a non-stick pan there is no need to oil the pan. Grill over medium heat until marks form and the pineapple is heated through. Sprinkle with coconut and serve with the sorbet and drizzle with any remaining rum syrup.
Recipe Notes
- Note #1 - You can use any unsweetened coconut you can find. I had a bag of finely shredded organic unsweetened coconut in the freezer so that's what I used. It has an almost powder like consistency so using a sieve alone would not get the job done. I lined the sieve with a piece of cheesecloth then poured the mixture into the sieve. Once the liquid stopped dripping I twisted the material making a ball to squeeze out the remaining coconut milk. If you use a larger cut coconut you will not have to do this step. But no worries - this was not difficult but you will need a square of cheesecloth.
- Note # 2 - I keep old vanilla beans in a jar of sugar to re-use if needed and also to add vanilla flavor to the granulated sugar. I used two previously used vanilla bean halves in this recipe. Once the mixture was steeped and drained, I scraped any remaining beans into the strained sorbet mixture.
- Sorbet recipe adapted from Heather Christo Cooks.
- Grilled Pineapple recipe adapted from a September 2010 Cooking Light Magazine.
-
- Izze Float
- 2 scoops coconut sorbet
- 1 small can or bottle of Izze Sparkling Juice
- Place the sorbet in a glass and pour the juice over the top. ย Serve immediate and enjoy.
Nutrition
Calories: 710kcal | Carbohydrates: 104g | Protein: 5g | Fat: 31g | Saturated Fat: 27g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 529mg | Fiber: 11g | Sugar: 89g | Vitamin A: 131IU | Vitamin C: 109mg | Calcium: 54mg | Iron: 2mg
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Did you have a nice Mother’s Day? ย We had a lovely day except we didn’t get to see our daughter – she had to work ๐ ย But our son is back from a vacation to Florida so I got to see him and his wife for a few minutes. ย I did get to go outside and the day was beautiful. ย We went kayaking and fishing with our friends (our travel partners to Iceland) and had a wonderful time.
I didn’t catch any fish but I will next time. ย I didn’t even care. ย It was so pretty and peaceful.
Such a peaceful day filled with blessings. I hope yours was too.
ย Thanks so much for stopping by!
Daniela Grimburg
What a fab dessert, Tricia!<br />I love the combination of flavors, specially the Pineapple with rum, must taste heavenly!
Angie Schneider
Tricia, my mouth is watering…what a beautiful tropical sweet!
Chris Scheuer
I love your fabulous dessert Tricia and love your Mother's Day scenery, I don't think I'd ever want to leave that pretty paradise, unless of course there was a dish of coconut sorbet and grilled pineapple waiting for me at home!
Wendy
There is something about grilling fruit that brings out the sweetness and flavor. Pairing coconut with pineapple is a great tropical combination. ๐
Mary Younkin
Holy heck, Tricia! I want the sorbet and I want that whole plate of grilled pineapple with it and I'll take a large glass of that float as well! Thanks for all of the sweet words as well. You rock, my friend!
Tanna at The Brick Street Bungalow
Such a beautiful and serene spot to spend an afternoon!! I'm so glad you had such a nice Mother's Day, Tricia. And, your treats… well, they all look divine!! Lucky souls live in your house. I'm just sayin'! blessings ~ tanna
Sue/the view from great island
ALL of this sounds so good, Tricia. I don't do enough with pineapple, and Mary's posts got me craving it, too. My mouth is watering just imagining that sorbet!!
Monica
As usual, this looks delicious! There's a restaurant nearby that my husband and I like to go to that gives you a scoop of coconut sorbet before dessert, and I'm always tempted to lick the plate clean! And what a nice idea to make a float! I *love* a good float! : ) <br /><br />Glad you had a peaceful Mother's Day! There is nothing like peace and calmn…it is under-rated…(And
Anna and Liz Recipes
I love anything coconut and the sorbet looks fabulous! The Izze drinks sound great too, I can almost taste these in my mouth. Glad you had a nice Mother's Day! ๐
Nizz
Beautiful nature photos ๐ and of course, delicious recipe!<br />Have a nice week