1/2 cup canned unsweetened light coconut milk
1/2 cup ice
2 individual size packages of sugar substitute
If using fresh pineapple, freeze the chunks in an airtight container for 6 hours, no longer as the texture of the pineapple will change. If using frozen pineapple, let thaw at room temperature for 15-30 minutes. In a food processor, add the pineapple, coconut milk, ice and sugar substitute. Puree until the ice has broken down and the mixture is smooth. Transfer the smooth sorbet to an airtight container, cover, and freeze until hard enough to hold its shape, about 1 hour.
Serves 6
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