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.
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- 1/2 cup coconut flakes
- 4 cups cubed fresh pineapple
- 1/2 cup pineapple juice
- 1/3 cup fresh lime juice
- 1/3 cup water
- 3/4 cup light agave nectar
- 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.
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Recipe adapted from Cooking Light.
Loved the tropical flavors of this sorbet!
This is DELICIOUS! Love the addition of Coconut in here,
Thank you for a great recipe!