Grilled pineapple and coconut sherbet

Recipe from: 31 January 2014
recipes ice cream summer sorbet

Ingredients 6
Servings 2
Time 00:20


  • 125
  • 100
  • 400
    light coconut milk
  • 1
    lemon juice
  • 450
    fresh pineapple slices (peeled and cored)
  • Pinch of salt


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.

Read more on: ice cream  |  recipes

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.