Pineapple Coconut Sorbet

Ingredients

• 3 cups fresh pineapple, cubed
• 3-4 Tbsp honey or maple syrup (it depends how sweet you prefer your sorbet)
• 1 cup coconut milk
• 1/2 tsp Nielsen-Massey Pure Almond Extract
• juice of 1/2 lemon
• 1 cup shredded coconut

Instructions

1. 1

   In a blender or food processor, blend pineapple, honey (or maple syrup), coconut milk, Nielsen-Massey Pure Almond Extract, lemon juice, and 1/2 cup of shredded coconut together until well combined.

2. 2

   Pour the mixture into your ice cream maker, and add in the remaining 1/2 cup of shredded coconut. Churn sorbet according to your manufacturer's directions (mine took 18-20 minutes).

3. 3

   Eat immediately (for soft-serve sorbet), or pour sorbet into a freezer-safe container and freeze until ready to eat.

4. 4

   If sorbet is frozen overnight, it will probably need 15-20 minutes to thaw a bit before scooping sorbet (or dip scoop into hot water).