I traveled to the Caribbean a lot when I was younger and I loved getting a mixed drink on the beach. My two favorites were strawberry daquiri and pina colada. Then, one day, a bartender offered me what turned out to be my favorite drink ever, he called it the Miami Vice. It was half daquiri and half pina colada, and it was awesome! From then on, I would order that drink. This dessert was inspired by that drink, so I really hope you like it!
Strawberry Colada Sundae
Strawberry Daiquiri Sauce
- 2 Cups Strawberries
- 2 TB Sugar
- ¼ cup Water
- ½ T Cornstarch
Pina Colada Sorbet
- 3 Cups Pineapple
- 1 Can Coconut milk unsweetened
- 1 cup Water
- 1/3 cup Sugar
- ½ T Cornstarch
- I like to make everything the day before. So, get you ice cream maker in the freezer (if that's required, for me it is), make the strawberry and pineapple sauce and store in the fridge overnight.
- For the strawberry sauce, add the strawberries, sugar and water to a pot and bring to a boil. Reduce heat and simmer for 15 minutes. Stir and mash often as you cook. Sift in the corn starch and mix well to incorporate. Continue to cook another 15 minutes. Stirring and mashing as you go. Allow to cool overnight
- For the pineapple sauce, add the pineapple, sugar and water to a pot and bring to a boil. Reduce heat and simmer for 15 minutes. Take an immersion blender and buzz it a few times. You still want chunks, but you definitely want to smooth it out. Sift in the corn starch and mix well to incorporate. Continue to cook another 15 minutes. Stir in coconut milk and cool overnight.
The Next Day
- Setup your ice cream maker. Turn it on, add the pina colada base and sit back and wait. I have a KitchenAid ice cream attachment and it takes about 10 minutes.
- Once the sorbet is done, you can serve it as is, or put it back into the freezer for a few hours to harden a little more. Top with the strawberry dacquiri sauce!