Grilled Pineapple And Coconut Sherbet

• Sherbet
• 125 milliliters water
• 100 milliliters sugar
• 400 milliliters light coconut milk
• 1 tablespoon lemon juice
• 450 grams fresh pineapple slices (peeled and cored)
• Pinch salt
• Garnish
• a few tablespoons shredded or dessicated coconut - dry toasted in a pan over medium heat until golden brown
• a few more pieces of grilled pineapple for garnish (optional)

1. Brush each pineapple slice lightly with some oil and grill each side for 3 minutes on a hot griddle pan.
2. Once all the slices are grilled, blitz until smooth.
3. Bring the sugar and water to a boil and simmer for 5 minutes while stirring.
4. Mix the pineapple, coconut milk, sugar syrup, lemon juice and salt and chill for at least 6 hours and then churn in an ice cream maker.
5. Put in a suitable container and freeze until ready to serve.

sherbet, water, milliliters sugar, light coconut milk, lemon juice, pineapple, salt, golden brown, pineapple

Taken from food52.com/recipes/37293-grilled-pineapple-and-coconut-sherbet (may not work)