April 2, 2009

Pineapple-Agave Sorbet with Toasted Coconut

Posted by Kelly Senyei / 3 comments » / Desserts, Healthy Options

Agave nectar comes from a desert plant native to Mexico and is known for its health benefits, including its low glycemic index. The alternative sweetener was named a “Food Trend of 2009,” and I often use it when I’m baking because it cuts the sugar load without cutting any of the sweetness. This sugar substitute, which has the consistency of honey, is also a great base for ice creams and sorbets. I’m using fresh pineapple and toasted coconut to give a Piña Colada-esque touch to this healthy chilled dessert.

View the NBC5 segment featuring this recipe.

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Pineapple-Agave Sorbet with Toasted Coconut

Yield: 8 servings

Ingredients:

½ cup coconut flakes
4 cups cubed fresh pineapple
½ cup pineapple juice
1/3 cup fresh lime juice
1/3 cup water
¾ cup light agave nectar

Directions:

Preheat the oven to 350ºF.

Spread the coconut flakes onto a baking sheet and bake for 5 to 7 minutes until golden brown.

Remove the toasted coconut and set aside to cool.

Combine the cubed pineapple, pineapple juice, lime juice and water in a food processor or blender. Process until smooth.

Pour the mixture into a metal bowl and stir in the agave nectar and toasted coconut.

Seal the bowl tightly with plastic wrap or a lid and place in the freezer for at least 6 hours until firm.

Recipe adapted from Cooking Light.


Posted by Kelly Senyei on April 2, 2009
3 comments
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3 Responses to “Pineapple-Agave Sorbet with Toasted Coconut”

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    [...] used a similar process for my popular Pineapple-Agave Sorbet with Toasted Coconut. But because the season doesn’t lend itself to tropical tastes, I’ve switched up the [...]

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    Wahiawa Pineapple Run: Sweet Victory! | Honolulu Personal Trainer — May 23, 2012 @ 8:18 pm

    [...] at the end of the race. To celebrate my sweet victory, I think I’ll make a pineapple sorbet, similar to this one, but without the addition of agave. I think the fruit itself will be sweet [...]

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