pineapple-coconut sorbet
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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prep time
20 Min
cook time
1 Hr
method
Ice-Cream Maker
yield
8 serving(s)
Ingredients
- 1/2 cup coconut milk, unsweetened (canned)
- 1/2 cup granulated sugar
- 3 slices fresh peeled ginger (1/4 inch thick slices)
- 1 medium fresh pineapple, peeled, cored and cut into chunks
- 2 teaspoons lime juice
How To Make pineapple-coconut sorbet
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Step 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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Step 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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Step 3Cover and refrigerate until chilled, about 1 hour.
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Step 4Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions.
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Step 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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Step 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.
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