In a blender or food processor, blend pineapple, honey (or maple syrup), coconut milk, Nielsen-Massey Pure Almond Extract, lemon juice and 1/2 cup of shredded coconut together until well combined.
Pour the mixture into your ice cream maker and add in the remaining 1/2 cup of shredded coconut. Churn sorbet according to your manufacturer’s directions (mine took 18-20 minutes).
Eat immediately (for soft-serve sorbet) or pour sorbet into a freezer-safe container and freeze until ready to eat.
If sorbet is frozen overnight, it will probably need 15-20 minutes to thaw before scooping sorbet. Or, dip scoop in hot water.
Recipe by A Latte Food.
In a blender or food processor, blend pineapple, honey (or maple syrup), coconut milk, Nielsen-Massey Pure Almond Extract, lemon juice and 45 g of shredded coconut together until well combined.
Pour the mixture into your ice cream maker and add in the remaining 45 g of shredded coconut. Churn sorbet according to your manufacturer’s directions (mine took 18-20 minutes).
Eat immediately (for soft-serve sorbet) or pour sorbet into a freezer-safe container and freeze until ready to eat.
If sorbet is frozen overnight, it will probably need 15-20 minutes to thaw before scooping sorbet. Or, dip scoop in hot water.
Recipe by A Latte Food.
Pure Almond Extract
