Sun-Kissed Tropical Paleo Sorbet

Allergens

Coconut, Pineapple, Mango

Ingredients

• 2 cups fresh pineapple, chopped
• 1 cup fresh mango, chopped
• 1 can (14 oz) full
• fat coconut milk
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• A pinch of sea salt

Instructions

1. In a blender, combine pineapple, mango, coconut milk, honey, vanilla extract, and a pinch of sea salt. Blend until smooth.
2. Pour the mixture into a shallow dish and freeze for at least 4 hours or until solid.
3. Use an ice cream scoop to serve the sorbet, and garnish with a sprig of fresh mint.

Chef’s Insight

To achieve a creamier texture, add an additional 1/4 cup of coconut milk during the blending process.

Notes

Feel free to adjust the honey to achieve your desired level of sweetness.