Grilled pineapple and coconut sherbet

Name: Grilled pineapple and coconut sherbet
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Bistro
Ingredients: 125 ml water; 100 ml sugar; 400 ml coconut milk light; 1 Tbs lemon juice; 450 g pineapple sliced; salt just a pinch

2 servings Prep: 20 mins, Cooking: 15 mins

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A hassle-free fruity sorbet treat with charred pineapple.

By Food24 January 31 2014

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Ingredients (6)

125 ml	water
100 ml	sugar
400 ml	coconut milk — light
1 Tbs	lemon juice
450 g	pineapple — sliced
	salt — just a pinch

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Method:

Brush each pineapple slice lightly with some oil and grill each side for 3 minutes on a hot griddle pan.

Once all the slices are grilled, blitz until smooth.

Bring the sugar and water to a boil and simmer for 5 minutes.

Mix the pineapple, coconut milk, sugar syrup, lemon juice and salt and chill for at least 6 hours and then churn in an ice cream maker. Put in a suitable container and freeze until ready to serve.

Serve topped with the shredded coconut and pineapple slices as garnish (optional)

Recipe reprinted with permission of Heinstirred. To see more recipes, click here.