Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

Three kinds of coconut products—coconut water and milk and cream of coconut—offer the best flavor and texture. Look for coconut water by the fruit juices. For an adult treat, drizzle rum over your serving.

David Bonom
Recipe by Cooking Light June 2011

Gallery

Anna Williams; Styling: Pam Morris

Recipe Summary

hands-on:
10 mins
total:
5 hrs
Yield:
10 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 3 ingredients in a blender, and process until smooth and sugar dissolves. Combine pureed pineapple mixture, coconut milk, and cream of coconut in a bowl; stir with a whisk. Cover and refrigerate until thoroughly chilled.

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  • Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm.

Nutrition Facts

136 calories; fat 4g; saturated fat 3.3g; mono fat 0g; poly fat 0g; protein 0.7g; carbohydrates 26.4g; fiber 0.3g; cholesterol 0mg; iron 0.3mg; sodium 40mg; calcium 12mg.
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