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Coconut Pineapple Sorbet

8 servings

• 1 cup sugar
• 1 cup water
• 2 1/2 cups fresh pineapple, cut into cubes, undrained
• 1 cup canned coconut milk
• Minced crystallized ginger or toasted coconut, for garnish

 

Pour the sugar and water into a saucepan and cook on medium heat until the sugar is dissolved. Immediately transfer the mixture to the refrigerator and chill for 30 minutes.

Place the pineapple in a blender jar and puree until smooth and creamy. Add the coconut milk and blend again. Add the sugar water and puree again. Chill sorbet for 2 hours, or until it is very cold.

Pour the pineapple mixture into a 1-quart or larger ice cream maker. Freeze the mixture according to manufacturer's directions.

If desired, top each portion with a sprinkling of minced crystallized ginger or toasted coconut.

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