Pineapple-Coconut Sorbet

1. 1

   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.

2. 2

   Place pineapple in a food processor and process until smooth.

3. 3

   Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice.

4. 4

   Cover and refrigerate until chilled, about 1 hour.

5. 5

   Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions.

6. 6

   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.

7. 7

   NOTE: Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.