| More

Pineapple-Coconut Sorbet

Provided by EatingWell

★★☆☆☆

Read Reviews (4)
Review This Recipe

Saved by 15 people
Viewed 76 Times
Shared 6 Times

Latest Review: "The ingredients do not match what cooking met ...more"

Prep:
Cook:
Ready in:

Serves:

Ingredients

| More

Cooking Instructions

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.

Nutritional Information per Serving

Calories 157 Carbohydrates 38 Fat 1 Saturated fat 1
Mono unsaturated fat 0 Protein 1 Cholesterol 0 Fiber 3 Potassium 233

Recipe Categories

Recipe Location

This recipe has been added to the following public cookbooks:
Book One Tricia

Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.

Recent Reviews

Recent Reviews
Rating	Submitted by	Comment Summary
★ ☆ ☆ ☆ ☆	HEIDIjomighty 07/07/07 12:00 AM	What is this? The ingredients do not match what cooking method that you are explaing. Please make corrections????
★ ☆ ☆ ☆ ☆	kwyatt 07/07/07 12:00 AM	Yummy - Burger Sorbet New Dish - Burger Sorbet!!
★ ☆ ☆ ☆ ☆	TREKCID 07/07/07 12:00 AM	Huh? I don't think so.........................
★ ★ ★ ★ ☆	MICHELLE81066 07/07/07 12:00 AM	Here it is... Pineapple-Coconut Sorbet ½ cup "lite" coconut milk ½ cup sugar 3 slices (¼-inch-thick) peeled fresh ginger, crushed 1 pineapple (about 3½ pounds), peeled, cored and cut into chunks 2 teaspoons lime juice In small saucepan, combine coconut milk, sugar and ginger. Bring to a simmer over medium heat. Simmer 1½ minutes. Remove from heat and let stand 20 minutes. Strain into large bowl. Place pineapple in food processor and process until smooth. Add pineapple puree to coconut milk mixture and whisk until blended. Whisk in lime juice. Cover and refrigerate until chilled, about 1 hour. Pour pineapple mixture into 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 freezer 1 to 1½ hours. Serve in chilled dishes. Make 8 servings. Note: Pineapple can be pureed in a blender; up to 1/3 cup of water may be added to get a smooth finish.