Banana-Pineapple Sorbet in a Coconut Shell
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 5 h. 20 min.
Ready in
Ingredients
for
6
- Ingredients
- 300 grams sugar
- ½ l water
- 1 small Pineapple
- 3 large ripe Banana
- 2 Tbsps lemon juice
- 100 milliliters Coconut milk
- 1 egg white
- Lemon balm (for garnish)
- Coconut (for serving)
Preparation steps
1.
In a saucepan, bring the sugar and water to a boil and cook, stirring until the sugar has completely dissolved, about 2 minutes. Remove from heat and let cool. Meanwhile, pare the pineapple, quarter lengthwise and remove the core. Cut into cubes. Peel and slice the banana and place in a bowl with lemon juice. Add the pineapple chunks, transfer to a blender and puree until smooth. Slowly add the sugar syrup and the coconut milk. Beat the egg whites until stiff and fold into the liquid. Pour the mixture into a bowl and freeze 5 hours, stirring every 20-30 minutes with a whisk or a hand blender during the first 3 hours every 20-30 minutes
2.
Scoop the finished sorbet into the coconut halves, garnish with lemon balm leaves and serve immediately.
