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

Makes 8 servings, 1/2 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 2 hours (including chilling time)

EASE OF PREPARATION: Easy

1/2 cup /"lite/" coconut milk
1/2 cup sugar
3 1/4-inch-thick slices peeled fresh ginger, crushed
1 pineapple (about 3 1/2 pounds), peeled, cored and cut into chunks
2 teaspoons lime juice

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 INFORMATION: Per serving: 157 calories; 1 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 38 g carbohydrate; 1 g protein; 3 g fiber; 6 mg sodium.

Nutrition bonus: Vitamin C (120% daily value).

MAKE AHEAD TIP: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker or food processor