Pineapple-Coconut Sorbet

1. 1

   Preheat oven to 300F if using coconut chips.

2. 2

   Spread on small baking sheet, and toast 5 to 10 minutes, or until light golden, stirring occasionally.

3. 3

   Cool, and store in airtight container.

4. 4

   Pulse pineapple and sugar in food processor until finely chopped.

5. 5

   Combine coconut milk and lime juice in small bowl.

6. 6

   Pour coconut milk mixture gradually through feed tube, with machine running.

7. 7

   Process until smooth and creamy, stopping once or twice to scrape down bowl.

8. 8

   Serve sorbet, garnished with coconut chips if desired.

9. 9

   To store, transfer to airtight container, and freeze.

10. 10

    Place in refrigerator 30 minutes before serving to soften slightly, or microwave at low (20%) power, 1 to 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.