Grilled Pineapple and Coconut Sherbet

Grilled Pineapple and Coconut Sherbet

This sherbet is refreshing, summery and tropical, while the smokiness from the grilled pineapple adds a wonderful depth. A sherbet is usually a sorbet with dairy added which in this instance I replaced with light coconut milk. And I do think we can squeeze it into the “new year healthy eating” category. I mean, who can survive a month without ice cream?

Grilled Pineapple and Coconut Sherbet

Grilled Pineapple and Coconut Sherbet

It is quite easy to make as you don’t have to hassle with a custard and the only real work is grilling the pineapple and toasting the shredded coconut. Enjoy!

Grilled Pineapple and Coconut Sherbet

Ingredients

  • 125 ml water
  • 100 ml sugar
  • 400ml light coconut milk
  • 1tb lemon juice
  • 450g fresh pineapple slices (peeled and cored)
  • Pinch of salt
  • Garnish:
  • a few tablespoons shredded or dessicated coconut – dry toasted in a pan over medium heat until golden brown
  • a few more pieces of grilled pineapple for garnish (optional)

Instructions

  1. Brush each pineapple slice lightly with some oil and grill each side for 3 minutes on a hot griddle pan.
  2. Once all the slices are grilled, blitz until smooth.
  3. Bring the sugar and water to a boil and simmer for 5 minutes.
  4. 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.
  5. Serve topped with the shredded coconut and pineapple slices as garnish (optional)
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