Coconut Pineapple Sherbet Recipe

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Coconut Pineapple Sherbet
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Ingredients:

Directions:

  1. Toast coconut on cookie sheet in 325 degree oven for 5 to 7 minutes or until browned - check & stir several times after the first four minute. Set aside to cool.
  2. Beat egg whites and sugar until thick and sugar is dissolved.
  3. Fold in coconut milk, crushed pineapple and toasted flaked coconut. Mix well.
  4. Freeze according to manufacturers's instructions for the ice cream machine.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 113.47 Kcal (475 kJ)
Calories from fat 33.6 Kcal
% Daily Value*
Total Fat 3.73g 6%
Sodium 30.29mg 1%
Potassium 111.65mg 2%
Total Carbs 18.94g 6%
Sugars 15.2g 61%
Dietary Fiber 0.83g 3%
Protein 2.51g 5%
Vitamin C 3.5mg 6%
Iron 0.3mg 1%
Calcium 9.1mg 1%
Amount Per 100 g
Calories 148.52 Kcal (622 kJ)
Calories from fat 43.98 Kcal
% Daily Value*
Total Fat 4.89g 6%
Sodium 39.64mg 1%
Potassium 146.14mg 2%
Total Carbs 24.8g 6%
Sugars 19.89g 61%
Dietary Fiber 1.08g 3%
Protein 3.29g 5%
Vitamin C 4.6mg 6%
Iron 0.4mg 1%
Calcium 11.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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