Grilled pineapple and coconut sherbet

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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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.

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