Vanilla Bean & Coconut Pineapple Sorbet
Makes 6 servings (1/2 cup each)

INGREDIENTS
1 vanilla bean
6 cups frozen unsweetened pineapple chunks
8 ounces coconut milk (original Turtle Mountain™ or light canned version)
2 Tablespoons shredded & toasted sweetened coconut
6 edible flowers (The Herbal Garden™)

DIRECTIONS

1. Scrape vanilla beans out of pod.
2. Puree vanilla beans, pineapple and coconut milk (add slowly) until thick & smooth.
   Note: Add water if too thick.
3. Scoop into serving dishes and freeze for at least 30 minutes to set.
4. Top with toasted coconut & edible flower before serving.

Optional: Instead of toasted coconut & flower, float sorbet in champagne or prosecco.

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Nutrition Facts Serv. size 1/2 cup (208g) Servings 6 Calories 108   Fat Cal. 15   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 2g 4% Total Carb. 24g 8%   Sat. Fat 1g 8%   Fiber 2g 10%   Trans Fats 0g     Sugars 18g   Cholest. 0mg 0% Protein 1g   Sodium 9mg 0%       Vitamin A 2% Vit. C 135% Calcium 2% Iron 8%