Pineapple Coconut Sorbet Recipe

How to make it

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• 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.
• NUTRITION INFORMATION:
• 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).