Saturday, 11 May 2013 - , , , , , , , , 0 comments

SLICECREAM PARLOUR : #2 Pina Colada 'Icecream'

Every week throughout the Summer, I will be revealing a new flavour of delicious 'icecream' using a frozen banana base to create an array of delicious, low-fat and exciting recipes.


 This week, my chosen flavour is Pina Colada - the amazing combination of pineapple and coconut that produces a taste of the Summer sun - whether it's in the sky or not!
If you have any Malibu (Coconut Rum) in the house, you could add a shot to make this an authentic version of a Pina Colada, but if you are serving it to the whole family, or like me, you don't drink, it's equally delicious without the rum.


This recipe makes 1 very generous portion or 2 average portions of 'icecream'.

The standard recipe works out to
4pp/approx.320kcal for the WHOLE amount
or 2pp/approx.160kcal per portion

With Malibu added:

5pp/approx.380kcal for the WHOLE amount
or 3pp/approx.190kcal per portion


You Will Need:
(For 1 large or 2 average portions)

1 batch of frozen banana 'icecream' base using 1 medium or large frozen banana.
(Click HERE for recipe)

2 slices of fresh pineapple which have been cut into chunks and pre-frozen.
(You could use tinned pineapple chunks in natural juice-just drain and freeze in a freezer bag)

50g Total 0% fat Greek yoghurt

4 teaspoons/20ml coconut cream

(only buy small tins as this has a short shelf life once opened)

1 measure (25ml) Malibu coconut rum

To Finish
2 teaspoons dessicated coconut


Start by making a batch of banana 'icecream' base. Pop it into a mixing bowl and rinse out the blender quickly.

Blitz the frozen pineapple until it is at the 'crumble' or 'cous cous' stage - basically small, granular pieces but not smooth like the banana. This gives an added texture and interest to the finished dish. If you prefer it smooth, blend the pineapple with the banana initially.

Working quickly, add the pineapple, yoghurt, coconut cream (and Malibu if you are using it), to the frozen banana and mix thoroughly.

Pile generously into serving dishes and sprinkle with dessicated coconut.

At this stage, the 'icecream' is very soft. I love it like this, but if you want it to firm up again, pop it back into the freezer for 15-20 minutes.
Don't leave it too long as it goes rock hard and ice crystals will form-it's never the same amazing texture if you totally re-freeze it, and takes ages to defrost to an edible texture.


A taste of funky sunshine.





As you won't be using much coconut cream in this recipe and it has a short shelf life, try making a batch of my delicious coconut 'cream' to add to your curries or use to top desserts.
This 'icecream' recipe uses 1/4 of a batch of coconut 'cream'.
(Click HERE for link)


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