A touch of coconut milk--infused with fresh ginger for a subtle kick--complements sweet pineapple and creates a luxurious consistency in this sorbet. Source: EatingWell Magazine, Summer 2002

Susanne A. Davis
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Make Ahead Tip: The sorbet will keep, in an airtight container, in the freezer for up to 1 week.

Equipment: ice cream maker or food processor

Nutrition Facts

161 calories; 1.3 g total fat; 6 mg sodium. 39.4 g carbohydrates; 1.3 g protein; Full Nutrition

Reviews (1)

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Rating: 1 stars
06/02/2016
Too much sugar in your frozen yogurt recipes! Why is there so much sugar in this recipe? For a site that promotes eating well I can't believe you'd dump in 1/2 cup of sugar in this recipe! For diabetics that's terrible. You should get enough natural sugar especially if you use a really ripe and fresh pineapple. I don't put ANY sugar in my homemade frozen yogurt recipes and they still taste sweet. There are other healthier cleaner options to use rather than processed sugar such as honey. Another option is to just use really ripe frozen bananas in place of the sugar. This blows me away that a site that promotes healthy eating would dump that much sugar into a dessert recipe. Ugh! Read More