Agave nectar comes from a desert plant native to Mexico and is known for its health benefits, including its low glycemic index. The alternative sweetener was named a “Food Trend of 2009,” and I often use it when I’m baking because it cuts the sugar load without cutting any of the sweetness. This sugar substitute, which has the consistency of honey, is also a great base for ice creams and sorbets. I’m using fresh pineapple and toasted coconut to give a Piña Colada-esque touch to this healthy chilled dessert.
View the NBC5 segment featuring this recipe.
Shopping List
- ½ cup coconut flakes
- 4 cups cubed fresh pineapple
- ½ cup pineapple juice
- 1/3 cup fresh lime juice
- 1/3 cup water
- ¾ cup light agave nectar
Recipe
Preheat the oven to 350º.
Spread the coconut flakes onto a baking sheet and bake for 5 to 7 minutes until golden brown.
Remove the toasted coconut and set aside to cool.
Combine the cubed pineapple, pineapple juice, lime juice and water in a food processor or blender. Process until smooth.
Pour the mixture into a metal bowl and stir in the agave nectar and toasted coconut.
Seal the bowl tightly with plastic wrap or a lid and place in the freezer for at least 6 hours until firm.
on Nov 29th, 2009 at 3:19 pm
[...] used a similar process for my popular Pineapple-Agave Sorbet with Toasted Coconut. But because the season doesn’t lend itself to tropical tastes, I’ve switched up the [...]