Pineapple-Coconut Sorbet is :
gluten free , dairy free , lacto ovo vegetarian , fodmap friendly , veganBy Eating Well
lite coconut milk
Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes.
Remove from heat and let stand for 20 minutes. Strain into a large bowl.
Place pineapple in a food processor and process until smooth.
Add the pineapple puree to the coconut milk mixture and whisk until blended.
Whisk in lime juice. Cover and refrigerate until chilled, about 1 hour.
Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)
Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours.
Serve in chilled dishes.
Wine Pairing :
- cream sherry
- moscato dasti
Cream Sherry, Moscato d'Asti, and Port are my top picks for Frozen Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.