Pineapple-Coconut Sorbet

8
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"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."

Original recipe yields 8 servings
OK

Nutritional

  • 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

Step 1

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.

Step 2

Place pineapple in a food processor and process until smooth.

Step 3

Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice.

Step 4

Cover and refrigerate until chilled, about 1 hour.

Step 5

Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions.

Step 6

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.

Step 7

*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.

Related

AcadiaTwo

This recipe is amazing! It is so creamy with bits of pineapple and with just the right sweetness. It is very close in consistency to Italian gourmet water ice. Since I am a major pina coolata fan, I am so happy to have tagged this recipe. It is so easy to make. Made for Billboard tag.

review by:
(27 Jul 2014)