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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


Recipe Summary test

2 hrs


Ingredient Checklist


Instructions Checklist
  • 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.


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

1/2 cup
161 calories; protein 1.3g; carbohydrates 39.4g; dietary fiber 2.8g; sugars 32.2g; fat 1.3g; saturated fat 0.8g; vitamin a iu 115.7IU; vitamin c 95.3mg; folate 35.9mcg; calcium 26.2mg; iron 0.6mg; magnesium 24.3mg; potassium 221.5mg; sodium 6mg; thiamin 0.2mg.

1 1/2 fruit, 1 other carbohydrate