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Prep Time: 3 Minutes Cook Time: 10 Minutes |
Ready In: 13 Minutes Servings: 1 |
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Adapted from a recipe by CallaLillie . Ingredients:
1 (20 ounce) can crushed pineapple in juice |
1 -1 1/2 cup water |
1 1/2 cups white sugar (or splenda) |
1 (13 1/2 ounce) can light coconut milk |
1/4 cup lime juice |
Directions:
1. Drain pineapple juice into a 2-cup measure. Add water to bring volume up to 1 1/2 cups.
2. Make a syrup by bringing the sugar, pineapple juice and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool.
3. Blend the drained pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours.
4. Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions.
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