A touch of coconut milk—infused with fresh ginger for a subtle kick—complements sweet pineapple and creates a luxurious consistency in this sorbet.
| Prep Time: | 25 minutes |
| Ready in: | 2 hours (including chilling time) |
| Yield: | 8 servings, 1/2 cup each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 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 | |
Recipe 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.
- 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.
Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker or food processor
Health Advantages: low calorie, low sat fat, low sodium, heart healthy, gluten free diet.
| Nutrition Information | ||||||||
| Servings Per Recipe: 8 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 157 cal | Carbohydrate Servings: | 2 1/2 | |||||
| Carbohydrates: | 38 g | Dietary Fiber: | 3 g | Cholesterol: | 0 mg | |||
| Fat: | 1 g | Sodium: | 6 mg | Saturated Fat: | 1 g | |||
| Protein: | 1 g | Potassium: | 233 mg | Monounsaturated Fat: | 0 g | |||
| Nutrition Bonus: | 72 mg Vitamin C (120% dv). | |||||||
| Exchanges: | 1 1/2 fruit, 1 other carbohydrate | |||||||
