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

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

Print Recipe Pin Recipe

Ingredients

  

• 125 ml water
• 100 ml sugar
• 400 ml light coconut milk
• 1 tb lemon juice
• 450 g 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

 

• 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)