If pirates had freezers onboard their ships, this tropical sorbet would be their favorite dessert. A dash of dark rum, which everybody knows is a pirate's favorite food, highlights the sweetness of pineapple and coconut, fruits pirates find in abundance as they sail around the Carribbean. Easy to prepare in the pirates' food processor, this sorbet would allow them to get right back to work pillaging. It's perfect for the sweet tooth that hits after a hostage is fed to the sharks.
Not having seen any pirates on the Penobscot lately, my inspiration came from this post about pineapple cayenne sherbet in a Post Punk Kitchen forum. When fresh and frozen pineapple went on sale, I swooped in and grabbed a basketful.
You're right, and while I don't like to think how many gallons of gasoline it took to get my pineapple from its organic farm in Costa Rica to the Belfast Co-op, pineapples are at least in season: the Hawaiian season peaks in May, and in Costa Rica pineapples are winding down. This is why they're on sale, and why over the last couple of weeks I've seen people parading through Shaw's with pineapples riding in the child seats of their shopping carts, both cushioning and showing off their exotic produce.
A google search turned up several recipes for pineapple sorbet that were nothing more than pureed frozen pineapple, but neither my blender nor my food processor were up to this. I had already set aside the cream from a can of refrigerated coconut milk to make whipped cream, and the leftover translucent liquid was just what I needed. I sweetened the sorbet with agave nectar because I had it on hand, but you could substitute corn syrup (if you must) or simple syrup to taste.
The rum, a cheap off-brand that I use in baked beans, adds a little kick to the pineapple and lowers the sorbet's freezing temperature, which keeps it from hardening into a solid brick overnight. It's optional, but for your own safety, you'd better include it if you're cooking for pirates.
Pineapple Sorbet16 ounce bag frozen diced pineapple (about 4 cups) liquid from 1 can chilled coconut milk (about 3/4 cup) 1 tablespoon dark rum 1-2 tablespoons agave nectar
In a food processor, puree the pineapple, coconut milk, rum, and 1 tablespoon of the agave nectar. Depending on the virility of your food processor, this may take 3-4 minutes and some occasional stirring. Taste and add more agave if needed.
The sorbet will be the consistency of soft serve. For a firmer sorbet, place it in the freezer for 2-3 hours, stirring again before serving. This sorbet is best eaten the same day.
Top with toasted coconut, pineapple slices, or whipped coconut cream.
Whipped Coconut Creamcream from 1 can chilled coconut milk
1 tablespoon powdered sugar
Beat the coconut cream and sugar together on high speed for 3-5 minutes, until light and fluffy.