Ingredients
Serves 6–8
275g (93/4oz) fresh pineapple
125g (41/2oz) xylitolXylitol is a completely natural sweetener that looks and tastes like sugar. It is naturally occurring in many fruits and vegetables…. (or icing sugar)
juice of 1 lime
400ml (just over 13fl oz) canned, full fatThere are many different types of fats; polyunsaturated, monounsaturated, hydrogenated, saturated and trans fat. The body requires good fats (polyunsaturated and monounsaturated) in order to… coconut milk
100g (4oz) desiccated coconut
Directions
1 Blend the pineapple (use canned if you can’t get fresh), xylitol and lime juice together until you have a purée. Stir or blend in the coconut milk, then stir in the desiccated coconut.
2 Pour into a freezer-safe container and freeze for an hour, until it’s just setting at the edges, then beat well or blend again. Return it to the freezer for at least another 4 hours or overnight, until it’s set solid.
3 You can also serve this sorbet while it’s still slushy or, if it’s frozen solid, remove from the freezer 20–30 minutes before serving to allow it to soften a little, then blend in a food processor to create a thick, creamy consistency and remove any remaining ice crystals (the lack of cream means that it is harder when frozen than dairy ice cream). Alternatively, use an ice cream maker and follow the manufacturer’s instructions.
Cook’s Notes
Gluten-free, wheat-free, dairy-free, yeast-free • V • Can be made in advance • Suitable for freezing
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.
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