Whilst re-reading Terry Pratchett’s “Witches Abroad”, I decided to find out once and for all what a banananana dakry [sic] really was. After a spot of Googling, I came across a page of rum cocktail recipes (didn’t bookmark it) and spotted the Piña Colada, noting the similarities with my real coconut ice.
OK, Piña Colada is supposed to contain light rum, but I thought that I would have a bash at preparing a Piña Colada-ish frozen dessert – with dark rum – as a possible relief from the dreadful heat that we have been having recently.
- 400ml can coconut cream
- 240ml individual carton pineapple juice (or fresh if available)
- 200ml dark rum (Captain Morgan used here)
- 75g dark brown (soft) sugar
- 75g caster sugar
- 2 large eggs
- Whisk all ingredients together
- Prepare in ice cream maker – may need to be done in two batches
I have tasted the mixture before and after going in the ice cream maker – very pleasant, but a bit of a sugar rush taken away from a meal. I have great hopes for the finished product, after it has had a couple of hours in the freezer.
Whilst the coconut ice merely had a trace of rum for flavour, it should be noted that this dish is alcoholic. Based on the rum being 37% ABV, I calculated that the unfrozen mixture was about 8% ABV and the frozen (expanded) end-product around 5% to 6% ABV. So – “Enjoy this dessert responsibly”.
Contains eggs. Should not contain wheat, gluten, dairy, nuts, soy (unless in the coconut cream – check the label).