A quick fix for a hot summer day: Canned pineapple cubes mixed with 1/2 cup light rum, 1/4 cup light coconut milk and blended in a food processor to yield a Piña Colada Sorbet. Pour blended pineapple mix into a bowl and freeze for at least 3 hours until set. Remove and blend again into a pulpy mix and serve on top of a wheat cracker drizzled with 1 tbsp light coconut milk, top with light whipped cream and a cherry.
To make the shape, I used a cleaned empty tomato paste can. The results were less that stellar, I should have frozen the sorbet in the can.