- 1 (20-ounce) can crushed pineapple (recommended: Dole)
- 1 (11.5-ounce) can papaya nectar (recommended: Kerns)
- 2 tablespoons frozen limeade concentrate
- 1 teaspoon coconut extract (recommended: McCormick's)
- Sprigs of mint
Mix together all ingredients in a 9 by 13-inch glass baking dish. Freeze overnight (or at least 6 to 8 hours). With a fork, scrape frozen mixture until it reaches shaved ice consistency.
Scoop into bowls and serve garnished with a sprig of mint.
Recipe courtesy of Sandra Lee