Ingredients
- 1/2 cup “lite” coconut milk
- 1/2 cup sugar
- 3 1/4-inch-t peeled fresh ginger, crushed
- 1 pineapple, (about 3 1/2 pounds), peeled, cored and cut into chunks
- 2 teaspoons lime juice
Cooking Directions
Step 1
Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl.
Step 2
Place pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice. Cover and refrigerate until chilled, about 1 hour.
Step 3
Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)
Step 4
Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
Nutrition Info
- Serving: Per serving
- Calories: 157
- Carbohydrates: 38g
- Fat: 1g
- Protein: 1g
- Dietary Fiber: 3g
- Saturated Fat: 1g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Potassium: 233mg
- Sodium: 6mg
- Exchanges: 1 1/2 fruit, 1 other carbohydrate
- Carbohydrate Servings: 2 1/2