Pineapple sorbet

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Cut the pineapple in half and remove the flesh with a knife. Set hollowed out halves of the fruit aside. Put the pineapple pulp, sugar and pineapple nectar into a blender jug. Puree with the cutting stick of the hand mixer.

2. 2

   Let the fruit mass freeze for 2-3 hours in the freezer. Stir every 30 minutes. In the meantime, roast the grated coconut in a dry pan until golden brown, remove and let it cool down. Let the sorbet thaw a little.

3. 3

   Form 8 balls with an ice-cream scoop and arrange them in the pineapple halves. Sprinkle with coconut flakes. Decorate with a strawberry half as desired and serve immediately.