Pineapple Coconut Sorbet

Instructions

1. Step 1

   Combine the coconut milk, sugar, and salt in the saucepan. Whisk over medium heat just until the sugar dissolves, without bringing the mixture to a boil.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 ml Coconut Milk, 1.0 gr Fine Salt, 100.0 gr Granulated Sugar

   Cookware: saucepan, whisk

2. Step 2

   Pour the coconut mixture into the mixing bowl and refrigerate until cool.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

3. Step 3

   Place the pineapple and lime juice in the blender. Add the cooled coconut mixture and blend until completely smooth.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 ml Lime Juice, 700.0 gr Pineapple

   Cookware: blender

4. Step 4

   Return the sorbet base to the mixing bowl, cover, and refrigerate until thoroughly chilled.

   Timer: 120 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Pour the chilled base into the ice cream maker and churn until thick and softly frozen.

   Timer: 25 min (fixed)

   Cookware: Ice Cream Maker

6. Step 6

   Transfer the sorbet to the freezer-safe container, smooth the surface, cover, and freeze until firm.

   Timer: 180 min (fixed)

   Cookware: freezer-safe container, spatula