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
- Scrape vanilla beans out of pod.
- Puree vanilla beans, pineapple and coconut milk (add slowly) until thick & smooth.
Note: Add water if too thick.
- Scoop into serving dishes and freeze for at least 30 minutes to set.
- Top with toasted coconut & edible flower before serving.
Optional: Instead of toasted coconut & flower, float sorbet in champagne or prosecco.
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% |
|