Grilled pineapple and coconut sherbet
|400 ml||coconut milk — light|
|1 Tbs||lemon juice|
|450 g||pineapple — sliced|
|salt — just a pinch|
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)