Tropical Twilight Hawaiian Frozen Treat

Allergens

Dairy (in coconut milk), Tree Nuts (coconut)

Ingredients

• 1 cup coconut ice cream base (coconut milk, sugar, vanilla extract) 2 cups pineapple sorbet (pineapple juice, sugar, lemon juice) 4 passion fruits

Instructions

1. Begin by preparing the coconut ice cream base. Combine coconut milk, sugar, and vanilla extract in a blender or food processor and blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions. Transfer the churned coconut ice cream to a freezer safe container and place it in the freezer for at least 4 hours, or until firm.
3. In the meantime, prepare the pineapple sorbet by combining pineapple juice, sugar, and lemon juice in a blender or food processor. Blend until smooth. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions. Transfer the churned pineapple sorbet to a freezer safe container and place it in the freezer for at least 4 hours, or until firm.
4. Once both the coconut ice cream and pineapple sorbet are firm, scoop equal portions of each into four small serving bowls or cups.
5. For the final touch, carefully slice the passion fruits in half and gently spoon out the juicy seeds on top of each frozen treat.

Chef’s Insight

This dessert is perfect for summer gatherings or tropical-themed parties.

Notes

Adjust the level of sweetness to your preference by adding more sugar to the sorbet or ice cream base.