Pina Colada Sorbet

By Texaschef11

Ingredients

• 2 1/2 cups frozen pineapple chunks
• 1/4 cup + 1 tablespoon light coconut milk
• 1/2 tablespoon coconut rum
• 2 teaspoons light agave nectar
• 1 mini pineapple, cut in half and scooped out to make 2 "bowls" (optional)

Preparation

Step 1

Place the pineapple chunks in the bowl of a food processor fitted with a chopping blade. Process, stopping to intermittently scrape down the sides of the bowl, if necessary, until the pineapple is finely chopped. Add the coconut milk and process until just smooth. Add the rum, then the agave. Continue processing until well combined (be careful not to overprocess).

Divide the sorbet among the pineapple halves, if desired, or among 2 martini glasses or small dessert bowls. Serve immediately.

Makes 2 servings

Per serving: 150 calories, 1 g protein, 32 carbohydrates (24 g sugar), 3 g fat, 2 g saturated fat, 0 mg cholesterol,
3 g fiber, 5 mg sodium