Pineapple Coconut Sorbet

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This post is sponsored through a partnership with Dole Sunshine. As always, all thoughts and opinions are my own.

This post is sponsored through a partnership with Dole Sunshine. As always, all thoughts and opinions are my own.

With summer heat in full swing, I've been looking for ways to cool down that don't involve hiding indoors with the air conditioner. It seems I have spent a great deal of this summer behind a computer screen, spending time researching the many details that come with planning a wedding. 

With less than a month of summer vacation to go, my checklist of summer activities—kayaking the nearby lakes, biking around town, and enjoying free concerts in the park on warm summer nights—have gone unchecked. What summer activities have you checked off your list?  Perhaps I can persuade you to enjoy a little more time in the warm sunshine with this frozen dessert. 

This pineapple coconut sorbet is my favorite frozen dessert so far this year, satisfying my desire for something both fruity and creamy at the same time. 

Sorbet is a great alternative to classic ice cream for several reasons. First, unlike traditional ice cream, the sorbet base does not have to be thickened with egg yolks over the stove. This feature makes the process from idea to final product both simpler and quicker.

Second, sorbet allows real fruit flavors to stand out. For this pineapple coconut sorbet, I wanted the focus to be the tropical sweetness of pineapple so I used Dole 100% Pineapple Juice to keep the flavor bright and pure. Pineapple can also be acidic so the addition of a "creamy" component, like full-fat coconut milk, can mellow the acidity and allow the true flavor to shine through. 

Third, sorbet is vegan, which makes it a wonderful alternative for people who suffer from food intolerances or allergies (like me!). Sorbet is a safe (and delicious) choice to share with family and friends. 

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This Pineapple Coconut Sorbet is a sweet treat to help you beat the summer heat. The sorbet only has four ingredients—pineapple juice, coconut milk, sugar, and vanilla extract—which makes it quick and easy to assemble. The creaminess of the coconut balances the acidity of the pineapple, balancing the flavors of the frozen dessert. Serve in a bowl topped with toasted coconut flakes or in a sugar cone.

One Year Ago: Blueberry Basil Galette
Two Years Ago:  Homemade Almond Milk & Blueberry Plum Pie
Three Years Ago: Cherry Hand Pies & Olive Oil Pound Cake
Four Years Ago: Plum Almond Galette, Paris Holiday, & Provence & the French Riviera
Five Years Ago: Nutella Espresso Rolls, Brownie Cookies, & Cookie Dough Cake
Six Years Ago: Banana PB Protein Smoothie, Chocolate Cherry Cake, Coconut Scones, & Strawberry Coconut Ice Cream
Seven Years Ago: Cherry Almond Muffins, Plum Clafouti, S'mores Pie, Grilled Apricots, & Malted Chocolate Cupcakes
Eight Years Ago: Chocolate Prune Cake, Espresso Chocolate Chip Shortbread, & Whole Wheat Wild Blueberry Muffins

Pineapple Coconut Sorbet

Yields 1 quart

14 ounce can (414 mL) full-fat coconut milk
2 cups (475 mL) Dole 100% Pineapple Juice
1/2 cup (100 grams) granulated sugar
1 teaspoon vanilla extract

In a large mixing bowl, whisk together the coconut milk, pineapple juice, granulated sugar, and vanilla extract. When uniform and sugar has dissolved, place in the refrigerator and chill 3-4 hours, or until cold.

Freeze mixture in ice cream maker, following the manufacturer's instructions. Transfer sorbet to an airtight container and freeze for 2-3 hours before serving. The sorbet will keep well for several weeks in the freezer. Serve with a sprinkling of toasted coconut flakes.

This post is sponsored through a partnership with Dole Sunshine. As always, all thoughts and opinions are my own. I am incredibly excited to be working with Dole Sunshine because of the excellent quality of their fruit-based products. Thank you for supporting Pastry Affair & my wonderful sponsors!

Pineapple Coconut Smoothie Bowl

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Every four years, I excitedly await the winter Olympics, talking about it ad infinitum in the weeks prior. As a former figure skater during my high school years, it is my chance to watch figure skating's best compete on the world's stage. The beautiful performances, the nervous energy, and the drama bring me an enduring joy.

In fact, when my boyfriend Chris and I started dating before the winter Olympics eight years ago, I warned him that this was my sport, and if he'd want to see me during the next two weeks he would need to brush up on his figure skating knowledge. To my astonishment, he dutifully researched the competitors, learned the scoring, and watched former performances so he could cheer alongside me in appreciation.

When he started one-upping me with knoweldge on men's singles, I knew that he was a keeper.

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As a snub to February's variety of winter monotony, I dusted off my skates and took them down to the nearby ice rink. With the empty rink laid out in front of me, I imagined myself as talented as Michelle Kwan or Tara Lipinski, as I had many times years before. On shaky ankles, I then attempted a few spins and jumps that would have embarrassed my former coach.

I may have lost most of my training over the years, but the fresh air and the feel of the ice beneath my feet felt invigorating after spending so many weeks indoors.

Though Minnesota may still be covered in snow, my food preferences are evolving away from heavy comfort foods towards brighter, fresher flavors. Blending up fruit smoothies is a quick way to reenergize standard breakfasts and mid-day snacks. To bring these bright flavors to you, I have partnered with Dole Sunshine to #SharetheSunshine by sharing this pineapple coconut smoothie bowl.

Topped with toasted coconut, banana slices, and frozen pineapple, the simple smoothie can be elevated into something special.

Frozen fruit is the key to a quick smoothie with bright, vibrant flavor. I keep a steady supply of frozen berries, pineapple, and bananas in my freezer for this purpose. This recipe uses a combination of frozen pineapple and frozen bananas to thicken the smoothie (but ice can also be used in a pinch). The addition of full-fat coconut milk lends a creamy texture and rich flavor.

While the smoothie could be poured into a glass, I prefer to enjoy this one in a bowl. The smoothie is dense enough to support a range of toppings, which takes it from a grab-and-go drink into a complete breakfast.

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This Pineapple Coconut Smoothie Bowl celebrates the flavors of a piña colada in a fresh form. Frozen pineapple, banana, and coconut milk are blended together to form a thick smoothie base. Toppings like banana slices, frozen pineapple, toasted coconut, and chia seeds are layered over the top to bring additional flavor and texture. Serve for breakfast or enjoy as an afternoon snack. 

One Year Ago: Sprouted Wheat Vanilla Chai Bars
Two Years Ago: Coffee Eclairs 
Three Years Ago: Rosemary Soda Bread 
Four Years Ago: Grapefruit Rum Cocktails
Five Years Ago:  Coconut Raisin Granola, Hot Cocoa Popsicles, Chocolate Pudding, & Black Tea Cake with Honey Buttercream
Six Years Ago: Cappuccino Pancakes, Hot Cocoa Cookies, Rosemary Focaccia, Swedish Visiting Cake, & Cinnamon Sugar Muffin
Seven Years Ago: Chocolate Blueberry Ice Cream, Cinnamon Rolls, Brown Butter Crispy Rice Bars, & Meyer Lemon Curd

Pineapple Coconut Smoothie Bowl

Yields 2 servings

Smoothie
2 ripe frozen bananas
2 cups (280 grams) Dole Frozen Tropical Gold® Pineapple Chunks
3/4 cup (180 mL) full-fat coconut milk
3/4 cup (180 mL) milk
Ice, optional

Toppings (optional)
Banana slices
Dole Frozen Tropical Gold® Pineapple Chunks
Toasted coconut flakes
Chia seeds
Granola

Place all smoothie ingredients into a blender and blend until smooth, scraping down the sides as needed. Divide servings equally between two glasses or two bowls. For smoothie bowls, top with desired toppings, and serve immediately.

This post is sponsored through a partnership with Dole Sunshine. As always, all thoughts and opinions are my own. I am incredibly excited to be working with Dole Sunshine because of the excellent quality of their frozen & preserved fruits. Thank you for supporting Pastry Affair & my wonderful sponsors!

Pineapple Jam

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Pineapple Jam

Pineapple Jam

I turned twenty-five years old yesterday. I have been on this earth for exactly a quarter of a century. In many ways, I am having a difficult time wrapping my mind around it. For the first time I feel, well, older. Perhaps, somehow, more grown up. I am wrapping up my final semester of graduate school, focusing on coursework much more than the social life I prized during university. Soon, however, the shoe will move to the other foot. I have been offered a job teaching high school science this fall and will very soon have lessons to plan, homework to correct, and students of my own to tend.

The times they are a-changin'.

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I feel very much an adult, as if the child within me has headed off to summer camp and I've been left behind, waving her goodbye. I go to bed at a reasonable hour each evening, balking at the idea of staying up beyond one in the morning for any reason whatsoever. My refrigerator is full of fruits and vegetables; I optimistically pack a healthy lunch each morning so I'll be forced to eat it when hunger kicks in (this trick, by the way, works wonders). My work ethic is an employer's dream, but I find myself working so frequently that I rarely let loose, leave the house, and do something fun. It's easy to get caught up in responsibilities and forget there is anything outside of them.

Perhaps, you could say, I'm learning how to become an adult, learning to take on new obligations, but not allow them to slowly take over the other pieces of my life. Trying to find a sense of balance in a world that is leaning too far in one direction. Growing up is hard.

Pineapple Jam

I think we should all be allowed a moment to say goodbye to the age we are leaving behind, a moment to grieve, a moment to celebrate, a moment to embrace the future, a moment to call our own and for which no one can judge us. Turning twenty five caught up with me last weekend. I realized, for the first time, that any sense of childhood was officially behind me. I filled up a glass of red wine, and then filled it up again, lamenting my burgeoning spider veins and faint laugh lines to my boyfriend. I walked out on the third story balcony to the apartment, bemoaning my impending old age as the lights in the courtyard made slow circles through air.

As if to show my despair at leaving childhood behind, I threw baby carrots at a neighborhood rabbit who was scampering through the grass below simply because an adult would never do that (the rabbit, I might add, did not seem to appreciate the free dinner). I gave up when I ran out of carrots, collapsing on the couch in front of an episode of Game of Thrones. I had my moment then, a little messy, a little unrefined, and then it passed as if it had never arrived.

The birthday has come and gone since then. The gifts have been unwrapped, the wishes wished, the candles blown out, and the peace made with growing older. Twenty five no longer feels so old anymore and I feel ready and even a little excited to embrace a new number. Thirty? Now that's old. :)

Pineapple Jam

Pineapple Jam has a unique flavor, both sweet and acidic, and complements a toasted English muffin well. Fresh, ripe pineapple is blended into small pieces and cooked down on the stove until it thickens and slightly caramelizes. The addition of vanilla adds a bright tone while a touch of molasses adds a greater depth of flavor. The jam can be finished with a bit of lime zest for a bold twist, but it isn't necessary to create a rounded flavor.

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