Island Affogato recipe

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Ingredients

1 ripe banana, sliced and frozen
1 cup frozen pineapple chunks
½ cup cream of coconut (such as Coco Lopez®)
1 1x3-inch strip of lemon peel
2 toothpicks
1 sprig fresh mint, leaves removed and stem discarded
1 fluid ounce coffee liqueur (such as Tia Maria®)
1 fluid ounce dark rum (such as Myers's®)

Nutrition Info

531.9 calories
carbohydrate: 91 g
cholesterol: : -
fat: 13.4 g
fiber: 3 g
protein: 1.2 g
saturatedFat: 10.5 g
servingSize: -
sodium: 43.8 mg
sugar: 83.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place banana slices, pineapple chunks, and cream of coconut in a blender, blend until sorbet mixture is smooth and creamy.

  2. Freeze sorbet in an ice cream maker according to manufacturer's instructions, or pour into a freezer-safe container and freeze, stirring every 30 minutes to break up large ice crystals, until firm, up to 2 hours.

  3. Coil lemon peel into a cylinder and secure with 1 toothpick. Insert mint leaves through the top to create \"pineapple\" leaves.

  4. Mix coffee liqueur and dark rum together in a coupe glass.

  5. Place a 2-ounce scoop of sorbet in a coupe glass. Pour coffee liqueur and rum mixture on top. Insert 1 toothpick into the center of the sorbet scoop. Place the \"pineapple\" garnish on top.

Recipe Yield

2 cups

Recipe Note

Traditional affogato is vanilla gelato topped with espresso, but here a tropical sorbet forms an island in a coffee-flavored rum sea. Rum-based Tia Maria® coffee liqueur is preferred for its wonderful rich flavor.

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