Pineapple halves filled with tangy, creamy sorbet, finished with toasted coconut for a tropical, vegan dessert.
# What You’ll Need:
→ For the Shells
01 - 1 medium pineapple, halved lengthwise with flesh scooped out
→ For the Sorbet
02 - Scooped flesh from 1 medium pineapple
03 - 1/4 cup granulated sugar
04 - Juice of 1 lime
05 - 1/4 cup coconut water
→ To Serve (optional)
06 - Fresh pineapple wedges
07 - Toasted coconut flakes
# Step-by-Step Guide:
01 - Halve the pineapple lengthwise and carefully scoop out the flesh, leaving sturdy shells intact.
02 - Combine the scooped pineapple flesh, sugar, lime juice, and coconut water in a blender. Process until the mixture is completely smooth.
03 - Refrigerate the blended mixture until thoroughly chilled, then churn in an ice cream maker according to manufacturer instructions until creamy. If an ice cream maker is unavailable, freeze in a shallow dish, stirring with a fork every 30 minutes to break up ice crystals, until smooth and scoopable.
04 - Spoon the sorbet into the reserved pineapple shells, smooth the tops, and place in the freezer until firm, about 3 to 4 hours.
05 - Garnish with toasted coconut flakes or fresh pineapple wedges before serving.
