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Pineapple-Coconut Sorbet

A touch of coconut milk—infused with fresh ginger for a subtle kick—complements sweet pineapple and creates a luxurious consistency in this sorbet.
  • Level: Easy
  • Total: 2 hr
  • Prep: 25 min
  • Cook: 1 hr 35 min
  • Yield: 8 servings, 1/2 cup each
  • Nutrition Info
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1/2 cup "lite" coconut milk

1/2 cup sugar

3 1/4-inch-thick slices peeled fresh ginger, crushed

1 pineapple (about 3 1/2 pounds), peeled, cored and cut into chunks

2 teaspoons lime juice


  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. Place pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice. Cover and refrigerate until chilled, about 1 hour.
  3. Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)
  4. 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.

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