Pineapple Coconut Sorbet Recipes

GRILLED PINEAPPLE WITH COCONUT SORBET

Steps:

• Heat grill or a grill pan to medium; lightly oil grates or pan. In a bowl, toss pineapple with honey and cayenne. Grill until light-brown grill marks appear, 10 to 15 minutes, turning once. Serve pineapple with sorbet; garnish with mint.

PINEAPPLE-COCONUT SORBET

Steps:

• Blend pineapple juice, fresh pineapple, creme of coconut, lime juice, and lime zest in blender until pureed. Add shredded coconut and vodka and blend for 5 seconds (blend longer if you want to have smaller coconut pieces). Transfer mixture to ice-cream maker and mix according to manufacturer's instructions. Store in an airtight container for at least 4 hours.

PINEAPPLE SORBET

Steps:

• Peel, core and dice pineapple. In a food processor combine pineapple with 1/4 cup sugar and lemon juice and process until smooth. (This may need to be done in batches.) Add more sugar if necessary. Transfer mixture to ice cube trays or metal shallow baking pan, cover with plastic and freeze until almost frozen. In processor add frozen pineapple and process, in batches, until smooth. Transfer to plastic container and freeze, covered, until solid.

PINEAPPLE SOFT SERVE WITH SPICY CANDIED COCONUT

Steps:

• For the candied coconut: In a dry skillet or saucepan, toast the coconut over medium-low heat, stirring frequently, until the flakes are mostly golden in color. Remove from the heat and immediately add the chili powder, agave nectar and salt. Stir until the mixture is combined, then let the coconut cool completely before transferring to a bowl.
• For the pineapple soft serve: In a food processor or blender, combine the frozen pineapple, coconut milk, agave, lime juice and salt and pulse until the pineapple is finely chopped. Then process or blend, stopping to scrape down the sides of the bowl/jar as needed, until smooth and airy, 3 to 4 minutes. Serve immediately or transfer to a resealable top plastic bag and freeze until just firm, about 20 minutes. Trim off the corner of the plastic bag and pipe the mixture into serving bowls, soft serve-style. Garnish with the candied coconut and a float of dark rum if desired (and 21+).

GRILLED PINEAPPLE WITH COCONUT SORBET RECIPE - (4.4/5)

Steps:

• Toast the coconut on a sheet pan in the oven, stirring occasionally, at 300ºF, if desired. Or you can cook it in a nonstick skillet over medium heat, stirring occasionally, until lightly browned in spots. Heat a grill or stove-top grill pan. Brush pineapple slices with honey and grill until slighted browned. Let cool before serving. To serve, place 1 pineapple slice on each of 6 plates; top each with 1/4 cup sorbet and sprinkle each with 1 tablespoon coconut. Serve immediately. Yields 1 per serving.

PINEAPPLE-COCONUT SORBET

Steps:

• Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl.
• Place pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice. Cover and refrigerate until chilled, about 1 hour.
• Pour the pineapple mixture into an ice cream maker and freeze according to manufacturers directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)
• Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

PINEAPPLE AND BASIL SORBET

Steps:

• Blend the pineapple, sugar, pineapple juice, and basil in a blender until smooth; chill in refrigerate for 1 hour.
• Place mixture in an ice cream maker and mix according to manufacturer's instructions; pour into an airtight container, and freeze 8 hours or overnight.

PINEAPPLE-COCONUT SORBET

Steps:

• Blend pineapple juice, fresh pineapple, creme of coconut, lime juice, and lime zest in blender until pureed. Add shredded coconut and vodka and blend for 5 seconds (blend longer if you want to have smaller coconut pieces).
• Transfer mixture to ice-cream maker and mix according to manufacturer's instructions. Freeze and store in an airtight container for at least 4 hours.
• (Coco Lopez and Coco Casa are a few brands of cream of coconut that can be found in the liquor department of many supermarkets).

PINEAPPLE-COCONUT SORBET

Steps:

• Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl.
• Place pineapple in a food processor and process until smooth.
• Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice.
• Cover and refrigerate until chilled, about 1 hour.
• Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions.
• Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
• NOTE: Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.