Pineapple and Coconut Sorbet

Name: Pineapple and Coconut Sorbet
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT9H0M0.000S
Yield: 6 to 8 servings
Ingredients: 14 ounces fresh pineapple; 1 1/2 cups plus 2 tablespoons granulated sugar (321 grams/13 ounces); 1 tablespoon vodka; One 13.5-ounce can full-fat coconut milk, well-shaken; 2 tablespoons (1 ounce) freshly squeezed lime juice (from about 1 lime); 1 teaspoon kosher salt; Toasted coconut flakes, for garnish

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Level: Easy

Total: 9 hr (includes chilling time)
Active: 45 min

Yield: 6 to 8 servings

I love pineapple, it reminds me of the islands, and I wanted to do a dessert that looks fun and playful but has strong flavor. This is a great dessert project to take on to wow your friends and family.

Level: Easy

Total: 9 hr (includes chilling time)
Active: 45 min

Yield: 6 to 8 servings

Ingredients

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14 ounces fresh pineapple

1 1/2 cups plus 2 tablespoons granulated sugar (321 grams/13 ounces)

1 tablespoon vodka

One 13.5-ounce can full-fat coconut milk, well-shaken

2 tablespoons (1 ounce) freshly squeezed lime juice (from about 1 lime)

1 teaspoon kosher salt

Toasted coconut flakes, for garnish

Directions

Special equipment:

an ice cream maker

Make the sorbet: Freeze the bowl of an ice cream maker according to manufacturer’s directions.
Blend pineapple until smooth.
In a medium pot, bring 2 cups water and granulated sugar to a boil over high heat, stirring often to dissolve sugar. Add vodka and continue to boil for 2 to 3 minutes, until well combined. Remove from heat, then add pineapple purée, coconut milk, lime juice and salt. Whisk well to combine.
Fill a large bowl with ice. Strain mixture through a fine-mesh sieve into a medium bowl and set inside the bowl of ice. Cool custard mixture over the ice, whisking frequently, for 5 minutes, then cover and chill in the refrigerator for at least 8 hours but preferably overnight.
Churn sorbet according to manufacturer's instructions. Serve as soft serve directly from the ice cream maker, or chill in the freezer in an airtight container for up to 1 week. Serve with toasted coconut flakes.