Pineapple Coconut Sherbet Recipe
Cool down with this refreshing dessert!
- 3/4 cup sugar, white
- 1 1/2 cups water
- 1 cup coconut cream
- 1/4 tsp vanilla extract
- 2 cans DEL MONTE Crushed Pineapple (227g)
Cooking Tools Needed
- Measuring Spoon
- Measuring Cups
1. In a small pot, heat the sugar and water until the sugar is dissolved.
2. Add the coconut cream, vanilla extract, and DEL MONTE Crushed Pineapple. Mix well. Allow to cool then pour into a pan. Freeze for 4 hours.
3. Place the mixture in a blender and blend until smooth. Put the mixture back into the pan and freeze until set.
Lusog NotesTwo servings of this dish gives you a source of calcium, which is important for the formation and maintenance of strong bones and teeth.
Chef's TipBlending the semi-frozen mixture makes the ice crystals smaller so the sherbet has a smoother texture.
Del Monte Pineapple Crushed 227g
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