Enter your friends email address below and your name so they know who it's from
Serves 6
30 minutes or fewer
1. Preheat oven to 300°F if using coconut chips. Spread on small baking sheet, and toast 5 to 10 minutes, or until light golden, stirring occasionally. Cool, and store in airtight container.
2. Pulse pineapple and sugar in food processor until finely chopped. Combine coconut milk and lime juice in small bowl. Pour coconut milk mixture gradually through feed tube, with machine running. Process until smooth and creamy, stopping once or twice to scrape down bowl.
3. Serve sorbet, garnished with coconut chips if desired. To store, transfer to airtight container, and freeze. Place in refrigerator 30 minutes before serving to soften slightly, or microwave at low (20%) power, 1 to 2 minutes.
March 2007
Log in to create and edit shopping lists.
at a glance
i cored a fresh pineapple and cut it into chunks, put in a freezer ziploc and put it in the freezer. it didn't take too long to freeze and really gave the sorbet an amazing tropical taste. the coconut milk is not too overwhelming and really just gives it a more creamy texture. if you aren't a huge fan of coconut or texture and leave off the flakes - i would say the flavor from the milk is so subtle you hardly taste it.
Victoria Baker - 2012-04-12 03:01:33