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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl. | 2. Place pineapple in a food processor and process until smooth. | 3. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice. | 4. Cover and refrigerate until chilled, about 1 hour. | 5. Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions. | 6. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes. | 7. NOTE: Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	1/2	cup		276.0	6.648	2.748	28.608
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
ginger	3	slices	peeled crushed	5.28	1.1728	0.1201	0.0495
pineapple	1		peeled cored cut	82.5	21.648000000000003	0.8909999999999999	0.198
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.