How to make it

  • 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.
  • 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:
  • 72 mg Vitamin C (120% dv).

Reviews & Comments 4

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    " It was excellent "
    windy1950 ate it and said...
    Sounds tasty!! ^5
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    " It was excellent "
    notyourmomma ate it and said...
    Really very good. All our favorite flavors in a single dish. One of the few to make me pull out the ice cream freezer. Thanks.
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    " It was excellent "
    magpieno6 ate it and said...
    This sounds good too. I`d like to hhave a go at this
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  • debra47 12 years ago
    Recipe sounds great and I like the fact that you posted the nutritional information. I'll let you know when I make it.
    Was this review helpful? Yes Flag

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