499409529 122223163346083266 1046245693027156094 n

Coconut Pineapple Sorbet

by

Coconut Pineapple Sorbet

This sorbet is dairy-free, incredibly refreshing, and bursting with tropical flavors. The optional swirl adds an extra layer of sweetness and visual appeal.

Yields: Approximately 4 servings Prep time: 15 minutes Chill time: At least 4 hours (preferably overnight) Churn time: 20-30 minutes

Ingredients:

For the Coconut Pineapple Sorbet Base:

  • 1 can (13.5 oz / 400ml) full-fat coconut milk (for creaminess, ensure it’s well-chilled)
  • 2 cups (about 300g) fresh ripe pineapple chunks, cored
  • 1/2 cup (100g) granulated sugar (adjust to the sweetness of your pineapple)
  • 1/4 cup (60ml) water
  • 1 tablespoon fresh lime juice (enhances flavor and prevents over-crystallization)
  • Pinch of salt

For the Optional Tropical Swirl (e.g., Mango or Pineapple Sauce):

  • 1/2 cup (about 100g) ripe mango or pineapple chunks (fresh or frozen and thawed)
  • 1-2 tablespoons granulated sugar (adjust to sweetness of fruit)
  • 1 teaspoon fresh lime juice (optional)

Equipment:

  • Ice cream maker
  • Blender or food processor
  • Small saucepan (for simple syrup)
  • Airtight freezer-safe container

Instructions:

1. Make the Simple Syrup: * In a small saucepan, combine the 1/2 cup granulated sugar and 1/4 cup water. * Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Do not boil. * Remove from heat and let cool completely. This is important for smooth sorbet texture.

2. Prepare the Pineapple Puree: * In a blender or food processor, combine the fresh pineapple chunks, the cooled simple syrup, fresh lime juice, and a pinch of salt. * Blend until completely smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. This step ensures a very smooth sorbet. Discard any remaining pulp.

» MORE:  Potato and Ground Beef Rolls with Mushroom Tomato Salad Table of Contents Ingredients For the Potato Roll: 5–6 medium-sized potatoes, grated 3 eggs 1 tsp salt Black pepper, to taste Smoked paprika, to taste 3 tbsp (0.2 cups) regular flour 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced Vegetable oil, for greasing 1.1 lbs (500 g) ground beef 1 onion, finely chopped 2 garlic cloves, minced 1 large tomato, diced 2.5 oz (70 g) tomato paste Italian herbs, to taste Parmesan cheese, grated (1.8 oz or 50 g) A bunch of parsley, finely chopped Salt and black pepper, to taste For the Mushroom Tomato Salad: 3–4 large mushrooms, sliced 2–3 tomatoes, sliced Fresh lettuce leaves, chopped 1 garlic clove, grated 1 tbsp Greek yogurt 1 tsp mustard Salt and black pepper, to taste Directions For the Potato Roll: Prepare the Potato Layer: In a large bowl, whisk together eggs, salt, black pepper, smoked paprika, and flour until smooth. Add grated potatoes, green bell pepper, and red bell pepper to the mixture. Stir well. Line a sheet pan with parchment paper and drizzle with vegetable oil. Spread the potato mixture evenly across the pan in a thin layer. Bake in a preheated oven at 180°C (356°F) for 20 minutes. Prepare the Meat Filling: Heat vegetable oil in a skillet over medium heat. Add ground beef and break it into small pieces. Cook until browned. Add chopped onion and sauté for 2–3 minutes. Then add minced garlic and cook for another minute. Stir in diced tomato, tomato paste, Italian herbs, smoked paprika, salt, and black pepper. Mix well and cook until the tomatoes are softened. Add chopped parsley, mix thoroughly, and remove from heat. Assemble the Rolls: After baking, remove the potato layer from the oven and cut it into even rectangles. Place a portion of the meat mixture on one edge of each rectangle and roll it up tightly into a log. Sprinkle grated Parmesan over the rolls, reserving some for later. Return the rolls to the oven and bake for another 10 minutes at 180°C (356°F). For the Mushroom Tomato Salad: Heat a skillet with a drizzle of vegetable oil and sauté sliced mushrooms until golden brown. Add sliced tomatoes to the skillet and cook for 2 minutes. In a bowl, combine chopped lettuce, grated garlic, Greek yogurt, mustard, salt, and pepper. Mix well. Add the sautéed mushrooms and tomatoes to the salad and sprinkle with the remaining Parmesan cheese. Serving Suggestions Serve the potato rolls warm with the mushroom tomato salad on the side. Garnish with freshly chopped parsley for added color and flavor.

3. Combine and Chill the Base: * Whisk the full-fat coconut milk into the strained pineapple puree. * Taste and adjust sweetness if necessary. Remember that flavors will be less pronounced when frozen. * Cover the bowl and chill the sorbet base in the refrigerator for at least 4 hours, or preferably overnight. The colder the base, the better the sorbet will churn.

4. Prepare the Optional Tropical Swirl (if using): * While the sorbet base is chilling (or just before churning), combine the mango or pineapple chunks, sugar, and lime juice (if using) in a blender or food processor. * Blend until completely smooth. If the sauce is too thick, add a tiny bit of water (1 teaspoon at a time) to reach a pourable consistency, but it should still be thick enough to swirl. * Set aside or chill until ready to use.

5. Churn the Sorbet: * Pour the thoroughly chilled sorbet base into your ice cream maker’s freezer bowl. * Churn according to the manufacturer’s instructions, typically for 20-30 minutes, until the sorbet is thick and has the consistency of soft-serve.

6. Layer and Freeze (with or without swirl): * Without Swirl: Transfer the churned sorbet directly into an airtight freezer-safe container. * With Swirl: Spoon about half of the churned sorbet into your freezer-safe container. Drizzle about half of the tropical swirl over it. Use a spoon or knife to gently create swirls without fully mixing. Add the remaining sorbet, and then drizzle the rest of the swirl on top, gently swirling again. * Cover the container tightly and freeze for at least 2-4 hours, or until firm, before serving.

» MORE:  Chicken Noodle Soup

Tips for the Best Sorbet:

  • Ripe Fruit: Using very ripe pineapple will give you the best natural sweetness and flavor.
  • Chill Thoroughly: The colder your sorbet base is, the quicker and more effectively your ice cream maker will churn, resulting in a smoother texture.
  • Strain: Straining the pineapple puree ensures a silky smooth sorbet.
  • Adjust Sweetness: Always taste your base before churning and adjust the sugar. Remember that the coldness dulls sweetness, so it might need a bit more sugar than you’d expect.
  • Storage: Store homemade sorbet in an airtight container in the freezer for up to 2 weeks. It’s best enjoyed within the first few days for optimal texture.

Enjoy your refreshing Coconut Pineapple Sorbet!

Leave a Comment