Pineapple-coconut sherbet
4 servings
30 minutes
Pineapple-coconut sorbet is a true embodiment of Caribbean spirit, where the sweetness of tropical fruits blends with the light spiciness of ginger. This refreshing dessert has roots in the traditions of island peoples who used natural ingredients to create cooling treats. The delicate coconut milk gives the sorbet a velvety texture, while pineapple adds brightness and freshness. Lime juice adds balance, highlighting the tropical flavor notes. Perfect on a hot day as a light snack after lunch or part of an exotic festive menu. Made with love, it immerses you in the atmosphere of warm beaches, gentle breezes, and serene relaxation.
1
Peel the pineapple and cut it into small pieces. Transfer to a food processor and blend until pureed.
- Pineapple: 1.5 kg
2
Mix coconut syrup, pineapple puree, and lime juice. Refrigerate for 1 hour.
- Lime juice: 2 teaspoons
3
Pour into an ice cream maker and freeze. Or pour into a container and place in the freezer for about 6 hours, stirring every 45 minutes.
4
In a saucepan, mix coconut milk, sugar, and chopped ginger. Bring to a boil and cook, stirring for 1.5–2 minutes. Remove from heat and let sit for 20 minutes. Strain into a bowl.
- Coconut milk: 0.5 glass
- Sugar: 0.5 glass
- Ginger root: 1 piece
