Pina Colada Sauce

Well, we don’t have any alcohol around the house…save for some apricot brandy from a party 5 years ago and a bottle of dry sack sherry that hasn’t been opened and was a gift to my father a couple of decades ago. You can tell…big drinkers in this house. However, this sauce may have me beg a bit of rum from someone…or see if I can find a similarly old bottle of rum extract around here. Of course, I may just leave it out entirely.

From a newspaper clipping with no date…

1/2 pineapple peeled and cut up
1 cup coconut milk
1/4 cup sugar
2 tbsps rum

Blend pineapple, coconut milk, sugar and rum in food processor or blender until smooth. Spoon over sherbet or ice cream. Makes about 2 3/4 cups.

Comments

  1. Mmm this will be so good with vanilla ice cream. I’m guessing it’s OK to use canned pineapple.

  2. Definitely. Drain it well though.

  3. This sounds delish, and I just happen to have all of the ingredients! Guess what I’ll be serving this weekend?!

    I’m completely enjoying your blog! We moved into my husband’s grandmother’s 1940s ranch a few years ago, and I’ve gotten caught up in the whole retro thing! Thanks for writing!

  4. This sounds yummy! I think it may be a crime not to have alcohol in the house, at least in my world.

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