Pineapple Coconut Sorbet

 When I get into my car and see this. (Also, I'm in a contest to see just how many miles the Volvo will go, and the car was covered in dog hair.  Judge away.)

I know that it's high time for some of this.

Why haven't I made this before?  Pineapple and coconut and sorbet?  July in Savannah, when the heat index today is supposed to be something like 118?  Yes, I think I will.

This doesn't earn the title of "Mandy's Famous Pineapple Coconut Sorbet" because all I did was modify a recipe.  Honestly, I wasn't sure where to start with the coconut.  So I found this recipe, but decided to ditch the ginger and go for more of a pina colada feel.

And I'm pretty sure that fresh pineapple is one of my favorite foods on earth.

And coconut's not too shabby, either.  (Granted, I did not use fresh coconut because I was afraid of it.  In college, when we would drink frozen drinks out of coconuts, the only way I could get the coconuts open was by throwing them off the balcony onto the concrete.  I don't have a balcony here.)

And then, after I'd pureed and made syrups and squeezed limes and gnawed on the part of the pineapple that you're not supposed to eat, therefore making the corners of my mouth sting, I realized that I'd left a crucial part of the ice cream maker at the lake house.  Shooooooooooot!

So this didn't churn like it was supposed to.  Instead, it sat in a spinning frozen bowl.  But, you know, it worked fine.  I'm curious about how the texture of the sorbet would be different if it had actually churned, but it's really good as is.  (Which means that you can make this one even without an ice cream maker!)

Pineapple Coconut Sorbet

Ingredients
1 pineapple
1/3 cup sweetened shredded coconut
1 cup lite coconut milk
1/2 cup sugar
juice from one lime

Instructions

1.  Bring one cup lite coconut milk to a boil.  Add 1/2 cup of sugar, stir to dissolve, and then remove from heat.

2.  Puree pineapple and shredded coconut in a food processor.

3.  In a large bowl, combine coconut milk syrup and pureed pineapple and coconut.  Stir in lime juice.

4.  Chill mixture for one hour, and then freeze in ice cream maker (or just in an airtight bowl) according to manufacturer's instructions.

Happy Friday to all!