Pineapple-Coconut Sorbet (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Pineapple-Coconut Sorbet

http://www.eatingwell.com/recipes/pineapple_coconut_sorbet.html

From EatingWell:  Summer 2002, The Essential EatingWell Cookbook (2004)

A touch of coconut milk—infused with fresh ginger for a subtle kick—complements sweet pineapple and creates a luxurious consistency in this sorbet.

8 servings, 1/2 cup each | Active Time: 25 minutes | Total Time: 2 hours (including chilling time)

Ingredients

Preparation

  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.
  2. 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.
  3. 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.)
  4. 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.

Nutrition

Per serving : 157 Calories; 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