Island Affogato Recipe

Island Affogato Recipe

  • 1 ripe banana, sliced and frozen
  • 1 cup frozen pineapple chunks
  • 1/2 cup cream of coconut (such as Coco Lopez®)
  • 1 1×3-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®)
  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.
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