blissful eats with tina jeffers: Pina Colada Sorbet with sesame crisps
I’ve never had a pina colada but I always thought they sounded so exotic and fancy, probably from all those times I listened to the pina colada song in my bedroom when I was a kid. Now that I’ve totally dated myself with that obscure reference let’s get onto this weeks recipe. It’s almost too simple to call a recipe, a few simple ingredients pureed in the blender, a quick turn in an ice cream maker and you’ll be transported to a warm sandy beach with the cool breezes running through your hair.
This sorbet is light, refreshing and as a bonus it’s vegan. The sorbet is delicious on it’s own but for a dessert that is worthy of a special occasion serve it with the wonton crisps for some nice added texture and crunch. The crisps make a great snack and you can vary the toppings easily, swap out the sesame seeds for some sliced almonds, cinnamon or crystalized ginger. You could also layer the crisps with some lightly sweetened yogurt and fresh fruit for a super simple, quick and impressive dessert.
Pina Colada Sorbet with sesame crisps
For the sorbet:
3 cups fresh pineapple, peeled and cored
½ cup cane sugar
1 15-ounce can lite coconut milk
2 tablespoons freshly squeezed lime juice
2 tablespoons dark rum
For the wonton crisps:
8 wonton wrappers, thawed if frozen
2 tablespoons sesame seeds, toasted
2 tablespoons sugar
2 tablespoons milk or soymilk
¼ cup unsweetened coconut
For the sorbet:
Cut the pineapple into chunks. Puree all the ingredients in a blender until smooth.
Prepare an ice bath by combining two cups of ice with cold water in a large bowl. Pour the sorbet mixture into the bag, seal tightly and submerge the mixture in the ice water for 30 minutes.
Once the mixture is thoroughly chilled freeze in an ice cream mixture according to your manufacturers instructions. Alternatively you can freeze the mixture in a 8x8 baking pan until solid and then then pulse the mixture in a food processor until smooth.
For the sesame crisps and toasted coconut:
Pre-heat the oven to 350 degrees.
Arrange the wonton wrappers in a single layer on a large baking sheet and lightly spray the tops with cooking spray. Brush the tops with the milk or soymilk and then lightly sprinkle with the sugar and sesame seeds.
Bake in the middle of the oven until golden brown, 8-10 minutes. Transfer crisps to a wire rack to cool.
Meanwhile on a separate cookie sheet spread the coconut in a single layer and cook until lightly toasted 3-4 minutes.
Serve wonton crisps with sorbet and sprinkle with the toasted coconut.