Coconut Pineapple Sherbet |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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For those hot humid days ahead - cool & refreshing! Adapted from Taste of Thai Ingredients:
2 egg whites |
1/3 cup sugar |
1 (13 1/2 ounce) can coconut milk |
3/4 cup crushed pineapple in juice |
1/3 cup sweetened flaked coconut |
Directions:
1. Toast coconut on cookie sheet in 325 degree oven for 5 to 7 minutes or until browned - check & stir several times after the first four minute. Set aside to cool.
2. Beat egg whites and sugar until thick and sugar is dissolved.
3. Fold in coconut milk, crushed pineapple and toasted flaked coconut. Mix well.
4. Freeze according to manufacturers's instructions for the ice cream machine.
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