Pina Colada Sorbet (Coconut/Pineapple)
1/2 cup sugar
1/2 cup water
1 can coconut milk (regular, not light)
1/2 cup shredded coconut
1/2 cup fresh pineapple
8-10 leaves, pineapple sage (you could probably substitute mint, or just leave it out)
Wash off the pineapple sage leaves. Spread them out nicely, and take a picture!
In the bowl of your food processor, puree up the water, sugar, and pineapple sage. Then add the coconut, pineapple, and coconut milk last.
Pour into the bowl of your ice cream maker, and run it for 30 minutes or so.
This was the best ice cream making experience I've had yet. Most of them take a really long time to set up, and never really get that hard. This one had some bits I had to scrape out of the bowl! If you don't eat all of it right away (i.e. you're not having a party) you can freeze the rest of it in a tupperaware container. I put a piece of wax paper on top of the sorbet, and pressed it down on top of it, so that ice crystals wouldn't form. Today's sample was really solid, but still very tasty! Next time, I might reduce the sugar just a little bit, but it was very good!