Traditional affogato is vanilla gelato topped with espresso, but here a tropical sorbet forms an island in a coffee-flavored rum sea. Rum-based Tia Maria® coffee liqueur is preferred for its wonderful rich flavor.

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Recipe Summary

prep:
20 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
2
Yield:
2 cups
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place banana slices, pineapple chunks, and cream of coconut in a blender; blend until sorbet mixture is smooth and creamy.

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  • 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.

  • Coil lemon peel into a cylinder and secure with 1 toothpick. Insert mint leaves through the top to create "pineapple" leaves.

  • Mix coffee liqueur and dark rum together in a coupe glass.

  • 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.

Nutrition Facts

532 calories; protein 1.2g 2% DV; carbohydrates 91g 29% DV; fat 13.4g 21% DV; cholesterol 0mg; sodium 43.8mg 2% DV. Full Nutrition
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Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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