Pina Colada with Pineapple Sorbet

This is a variation on the famous cocktail. Usually pina colada is prepared on the basis of pineapple juice, then a ball of pineapple sorbet is added to the cocktail. The taste is very interesting.

Ingredients

• 350 ml coconut milk
• 50 g sugar
• 180 ml light rum
• 1 tsp coconut extract or 100 ml coconut liqueur
• 3 glasses of sprite
• 1 large pineapple
• 1.5 cups cream, 10% fat
• 2 tbsp. l. cream 35% fat
• 1/2 cup sugar
• 80 ml natural yoghurt
• 2 tbsp. l. honey

Directions

1. Peel the pineapple, cut and chop in a blender until smooth. Pass through a sieve. You should have about 3 cups of puree.
2. In a large bowl, combine cream and sugar until sugar dissolves. Add honey, yogurt and pineapple puree and beat well. Pour the mixture into a lidded container and place in the freezer for 30 minutes. Remove the container and whisk the mixture again with an electric mixer. Freeze sorbet for 1.5 hours, whisking every 30 minutes. Then leave to freeze completely. It will take about 3 hours in total.
3. In a pitcher, combine coconut milk, rum, sugar and coconut liqueur. Wait for the sugar to completely dissolve. Pour in the sprite and stir quickly with a long spoon. Spoon the pineapple sorbet over a scoop of pineapple sorbet with an ice cream spoon and top with the cocktail. Serve immediately.