RECIPE: pineapple-coconut sorbet.

It is Friday and it is sunny, which both make for amazing excuses to enjoy a scoop of ice cream – or two. Earlier this week, I had half a pineapple left over after making these tropical mint & pineapple margaritas for The Daily Dose. Since my sister was over and I was in a creative mood, I decided to make some quick and easy sorbet. Not to mention that this is just about as healthy as eating just the pineapple, so no need to feel guilty with this sweet treat! Three ingredients plus an ice cream maker (last in use for this recipe) is all it takes for a guilt-free dessert to cool down with. Simply blend half a pineapple with about 200 ml of coconut milk in a mixer and freeze according to the ice cream maker instructions. During the freezing processes (while the machine is turning) add some toasted coconut flakes, et voilá: you’ve got yourself some pinã colada-inspired sorbet! For those of you that prefer it a bit sweeter or creamier, you can either trade the coconut milk for canned coconut cream (which obviously also cranks up the calories a bit), or just add some agave nectar for extra sweetness. Enjoy & happy weekend!

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