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Parve
Easy
8 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
This is a go-to dessert for piña colada lovers like me, because it’s so refreshing and simple to prepare. This sorbet is perfect for a barbecue on a hot summer day.
16 ounces Beleaves Frozen Pineapple Chunks
1 (13-and-1/2-ounce) can full-fat coconut milk
1 and 1/4 cups sugar
2 tablespoons rum (optional)
Blend all ingredients in a food processor until creamy. Freeze until firm. Use an ice cream scoop to serve.
Photo by Chay Berger. Food Styling by Faigy Cohen.
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