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Paleo Pineapple & Toasted Coconut Sorbet

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Paleo Pineapple & Toasted Coconut Sorbet

Paleo Pineapple & Toasted Coconut Sorbet

  • 36 ounces (4 1/2 cups) Pineapple, cubed
  • 1 can Full Fat Coconut Milk
  • Coconut Sugar, to taste if needed
  • 1 Lime Juiced
  • 1 cup Unsweetened Coconut Flakes
  • Preheat oven to 325 and like a sheet pan with parchment paper. Add cubed pineapple to a blender and process till chopped and fluffy. Scraping down the sides as needed. Add lime juice and the entire can of coconut milk. Blend well. Add coconut sugar if it is needed, depending on the sweetness of the pineapple. Pour mixture into a bowl and place in the freezer until hard. Spread shredded coconut on prepared sheet pan and bake until brown- about 6-8 minutes. Let sorbet sit at room temperature to soften before serving topped with toasted coconut. Enjoy!

    This plate was made by: A Thoughtful Bite

    Indian River County

    Ashley Kennedy

    Posted: 2016-06-15 21:12:42

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