Two things we have plenty of in the tropics are bananas and coconuts. So it’s not a far stretch to combine the two into satisfying iced treats and drinks. Puerto Rico is known for their Coquito, a coconut cream and rum drink infused with spices, similar to eggnog. I thought Coquito would add just the right amount of liquor and spices to the bananas in a sorbet. There are dozens of recipes for Coquito, some with eggs and others without eggs, but they all require cream of coconut and dairy milk of some sort. However, sorbets typically are made without milk or eggs, which makes them very appealing to those with dietary restrictions. I can’t tell you how many gallons of piña coladas I made with Coco Lopez Coconut Cream when I tended bar in St. Thomas, so this was my inspiration for making Coquito without eggs or dairy milk.
Coco Lopez Coconut Cream is condensed sweetened coconut cream invented by Ramon Lopez Irizarry, a Puerto Rican. It’s readily available in grocery and liquor stores. To the Coconut Cream, just add some coconut milk, Puerto Rican rum, a few spices and voila… Coquito. This recipe is a no brainer and quick to make. It is typically made for the holidays but I love it for a late-nite nip just about any time of the year. You’ll find plenty of creative ways to use this Coco Lopez Coquito besides this Banana Colada Sorbet. Check out my Koala Bear Sundae and substitute Coco Lopez Coquito for the Bailey’s.
Banana Colada Sorbet
- 4 cups over-ripe banana (4-6 medium bananas, peeled and mashed)
- pinch of sea salt
- 1/2 cup Coquito (recipe below)
- 1-1/2 cups Coco Lopez Coconut Cream
- Place all ingredients in a blender or food processor, whirl until smooth.
- Taste and adjust flavors if needed. Add 1/2 tsp of Banana or Coconut Extract if needed.
- Chill thoroughly in the refrigerator, at least 3 hours.
- Freeze in an ice-cream machine according to manufacturer’s instructions.
- Transfer to a freezer safe container and freeze for at least 2 hours more before serving.
Makes 6-8 servings
Coquito (egg and dairy free)
- 15 oz can of Coco Lopez – Coconut Cream
- 30 oz (2 cans) Coco Lopez Coconut Milk
- 2 cups Puerto Rican Rum of choice (Bacardi or Don Q are great)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- pinch of sea salt
- Whisk or blend all ingredients together in a non-reactive container. A gallon glass jar works great.
- Taste and add more rum if needed. Refrigerate overnight for flavors to develop.
- If the viscosity is too heavy, add 1/2 cup ice water and stir to blend.
- Transfer to bottles or decanters and keep chilled.
Makes a little more than 2 quarts.