Pineapple Upside-Down Coconut Sorbet

Allergens

None

Ingredients

• 2 cups fresh pineapple, chopped
• 1/4 cup honey
• 1 can full
• fat coconut milk (13.5 oz)
• 1/2 cup unsweetened shredded coconut
• 1 tsp vanilla extract

Instructions

1. In a small saucepan, combine the pineapple and honey over medium heat. Cook until the pineapple is tender and the mixture becomes a thick caramel, stirring occasionally. Remove from heat and let cool.
2. In a blender or food processor, add the cooled pineapple honey mixture, coconut milk, shredded coconut, and vanilla extract. Blend until smooth.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Once fully churned, transfer the sorbet to a freezer safe container and freeze for at least 4 hours or until firm.

Chef’s Insight

For an added touch, try torching the pineapple chunks to give them a caramelized flavor before serving.

Notes

The sorbet can be made up to a week in advance and kept in the freezer.