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When I think of deserted islands I think of pineapples and Gilligan’s Island. If Ginger et al could pack years worth of clothes and random items for a three-hour cruise … then I’m sure I’m not limited to three (or five, depending on who’s asking the question.) And talking about the question, it doesn’t make sense. You don’t go on a trip and plan to be deserted, do you? I already overpack for my trips. How could I pack a heavy duty inflatible boat? And forget about just taking carry on; I wouldn’t be able to take a Swiss army knife and lighter. Too complicated.

I’d rather be on a desserted island.

If I had to bring three things, I’d choose:

#1. Hubby. (He could pack three things to help us survive and carry all the heavy stuff in case my desserted island is deserted.)

#2. Devo Olive Oil Company’s Coconut White Balsamic

#3. Cuisinart Ice Cream Maker (remember, I’m on a desserted island; there’ll be electricity…)

I might sneak in Devo’s White Mango Balsamic too; the Coconut Kiwi Mango Sorbet is pretty darn good too.

Double dose of sorbet - coconut kiwi mango and coconut pineappleCoconut Pineapple Sorbet

(shown with Coconut Kiwi Mango Sorbet)

Ingredients:

    • ½ pineapple, peeled and cored
    • ½ c Stevia
  • ¼ c agave nectar
  • ¼ c DEVO Coconut White Balsamic
  • ¼ c coconut water

Directions:

  • Cut pineapple into chunks.
  • Place in food processor and add sugar, water and balsamic.
  • Pulse until smooth.
  • Chill pineapple mixture in frig for at least one hour.
  • Freeze in your ice cream maker according to the manufacturer’s instructions.

Topping suggestion:

  • Toasted coconut shreds
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