November 06, 2013
Categories: Desserts, Freezer, Fruit, Coconut, Pineapple, Carribbean, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Summer, Ice Cream Maker, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Sugar more
"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."
- Serving Size: 1 (71.3 g)
- Calories 190.7
- Total Fat - 3.6 g
- Saturated Fat - 3.2 g
- Cholesterol - 0 mg
- Sodium - 20.3 mg
- Total Carbohydrate - 41.7 g
- Dietary Fiber - 0.5 g
- Sugars - 21.9 g
- Protein - 0.4 g
- Calcium - 5.3 mg
- Iron - 0.3 mg
- Vitamin C - 2.1 mg
- Thiamin - 0 mg
Combine 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.
Place 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.
Cover and refrigerate until chilled, about 1 hour.
Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions.
Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
*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 6.
Tips & Variations
No special items needed.