Coconut and Pineapple Sorbet

Sweet, creamy and delicious with fresh fruit such as berries or mango, this is a Caribbean inspired ice cream-meets-sorbet affair. It can also be served instead of dairy ice cream with the Polenta Citrus Cake. Pineapple is the perfect food to end a meal
with as it contains bromelain, an enzyme which digests protein, to help you break down
your food. Bromelain is also naturally anti-inflammatory, helping to alleviate inflammatory
conditions such as asthma, eczema or arthritis.


Serves 6–8

275g (93/4oz) fresh pineapple

125g (41/2oz) xylitol (or icing sugar)

juice of 1 lime

400ml (just over 13fl oz) canned, full fat coconut milk

100g (4oz) desiccated coconut


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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