Pineapple and Coconut Sorbet Recipe
How to make Pineapple and Coconut Sorbet
Method
- Remove skin from most of pineapple and cut the flesh into cubes. You need some slices with skin on, to cut into wedges for garnish. Add pineapple flesh to into a high-powered blender with the coconut cream, sugar and lime juice. Pulse until very smooth.
- Churn in an ice cream maker (according to manufacturer’s instructions) and transfer to a freezer-safe container. Freeze for a further few hours.
- Take out of the freezer 5-10 minutes before serving, to allow it to soften. Scoop into balls and serve in chilled bowls with fresh pineapple wedges.
Tip: Due to its relatively low sugar content, this sorbet has a harder, less yielding texture. Make sure it’s soft enough before you start scooping.
Optional: If you don’t have an ice cream maker you can turn this mixture into a granita instead. Simply freeze the mixture in a shallow container then scrape with a fork to create an icy ‘snow’.