Caribbean Sorbet

Name: Caribbean Sorbet
Yield: 4
Ingredients: 2 ea Ripe bananas, sliced & frozen; 3 oz Pineapple juice; 3 oz Frozen pineapple juice; 2 Tbsp Unsweetened, shredded coconut

March 21, 1999 Other Contributors

About

You can’t go wrong with pineapple, banana and coconut! Make this refreshing dessert on a hot summer day . . . or in February when tastes of the Caribbean can brighten up a dull winter day. Serves four.

Ingredients

Ripe bananas, sliced & frozen		2 ea
Pineapple juice		3 oz
Frozen pineapple juice		3 oz
Unsweetened, shredded coconut		2 Tbsp

Directions

Place the frozen banana slices, fresh and frozen pineapple juice and coconut in a blender or food processor.
Purée until the mixture is smooth and resembles soft ice cream or a slush. Serve immediately in chilled bowls.

Helpful Hints

If using a Vitamix or Blendtec to make this recipe, you may need to adjust the liquid to frozen ratio for making a sorbet as well as use a different blending technique. These instructions should be in your manual.
This recipe is included in the Raw Food category. If you are opting to make this a raw recipe, be sure your pineapple juice is unpasteurized or home made.