pineapple-coconut sorbet
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A refreshingly light finish to a summer meal. See Note at end of instructions for alternative method if you don't have an ice-cream maker. Cook time does not include freezing time.
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yield
8 serving(s)
prep time
20 Min
cook time
1 Hr
method
Ice-Cream Maker
Ingredients For pineapple-coconut sorbet
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1/2 ccoconut milk, unsweetened (canned)
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1/2 cgranulated sugar
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3 slicefresh peeled ginger (1/4 inch thick slices)
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1 mdfresh pineapple, peeled, cored and cut into chunks
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2 tsplime juice
How To Make pineapple-coconut sorbet
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1Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl.
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2Place pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice.
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3Cover and refrigerate until chilled, about 1 hour.
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4Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions.
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5Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
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6*NOTE:* Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth. Follow step 5.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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