Summer isn't over yet, and with warm weather set to return just in time for this weekend, this pineapple and coconut sorbet is the perfect end of summer summer dessert. While our temperatures might not reach tropical levels, there is nothing to stop us enjoying some tropical flavours and if you close your eyes while eating this pineapple and coconut sorbet, you might even be transported to a far flung island, even just for a few seconds.
This takes five minutes max to make and then about four hours in the freezer to set and before you know it, you have a refreshing, cooling and best of all delicious dessert. Did I mention it has just four ingredients?! So before you rush to the corner shop to grab your ice-pops this weekend, have a look at this really quick, four ingredient recipe.
2 cups of pineapple chunks (about half a pineapple)
Juice of a lime
2-4 tbsp coconut sugar*
½ cup pineapple water.
Optional toppings: Desiccated coconut, passion fruit or mint leaves.
*I used just the two tablespoons of coconut sugar but if you like your desserts on the sweeter side of sweet use four.
Place the pineapple and lime juice in a blender and blend until smooth.
Add the coconut sugar and pineapple water and blend for another minute or so until the sugar dissolves.
Pour into a container and place in the freezer to freeze.
Once frozen, you can eat straight from the freezer for two hours. Remove from the freezer and scoop the frozen sorbet back into the blender, give it another whizz and then put it back in the container back in the freezer to freeze again for another two hours.
Serve as is, or garnish with desiccated coconut, passion fruit and a few sprigs of mint.