Island Affogato

Ingredients

• 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)

Directions

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

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.