Inspired by the Pina Colada drink:  rum, coconut cream, and pineapple juice.  
Add some banana to liven up your taste buds in this delicious frozen treat.

One of my favourite Caribbean pleasures got finally realized in a frozen delicacy.
Sipping Pina Colada always figures prominently as part of our holiday cheer ;o)

Here, within the Dutch Caribbean islands...
our getaway in CuraƧao shot colorful rays of inspiration.

The warm and welcoming atmosphere was displayed neatly with a rainbow to lure us in.

Fruit markets in the tropics always sparks the imagination for simple recipes.

The smoothness and flavour of banana certainly found its’ honourable place with...
Pineapple, coconut cream and dark Rum.

Dark Rum is where I never waver...
it’s definitely the way to go when making Pina Colada and now ice cream of course ;o)

Once you’re done cutting up the pineapple, the labour dwindles to child’s play.
Get your handy food processor and you’ll be sensing the tropical pleasures in no time.

Pina Colada Banana 
Yields about 6 cups (1.5L)

(American / Metric measures)

Note: Other than the sugar and Rum, keep the remaining ingredients as frozen and/or as cold as possible before blending them in the food processor.

. 4 cups (1L)...about half a fresh pineapple (cut in small chunks), frozen 
. 2 small, peeled bananas, frozen
. 1/4 cup (50g) coconut sugar, packed
. 1/4 cup (50ml) pineapple juice (from peels' inside juices)
. 1 can (14 fl.oz/ 400ml) coconut cream
. 3 Tbsps. (45ml) dark Rum

Tip:  Before cutting the pineapple chunks to freeze...make sure to re-distribute the juices within the fruit.   Here's how:  Cut off the top leaf part.  Turn the pineapple upside down for about 15 minutes.  Quarter the pineapple lengthwise and slice off the cores.  Slice the fruit into small chunks before freezing on a plastic platter.  Freeze for about 30 minutes.   Squeeze out the juice from the remaining peels and set aside.  

1. In a large food processor, on Medium speed, coarsely chop together the frozen pineapple and banana.
2. After about a minute or so, add the sugar while it's mixing.  
3. About another minute or so, add both the cold juice and coconut cream.  Combine until fairly smooth.  Add the Rum last.
4. Immediately transfer the ice-cream into containers to place in the freezer.  Suggestion: it is best to place a piece of parchment touching the ice-cream's surface.
5. Before serving, it may be best to very lightly thaw it in the refrigerator for about 15 minutes before scooping.

It's a toss up...
Pina Colada or this luscious ice-cream.
Hmm...maybe I need to get away again to decide ;o) 

Get inspired by any fruit you desire and apply this technique towards fresh, desirable tastings.

Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.