1 pineapple, (about 3 1/2 pounds), peeled, cored and cut into chunks
2 teaspoons lime juice
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. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)
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.
Per serving :
1 g Fat;
1 g Sat;
0 g Mono;
0 mg Cholesterol;
38 g Carbohydrates;
1 g Protein;
3 g Fiber;
6 mg Sodium;
233 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 1 1/2 fruit, 1 other carbohydrate
Tips & Notes
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker or food processor