Coconut Pineapple Sherbet

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READY IN: 40mins
Recipe by Busters friend

For those hot humid days ahead - cool & refreshing! Adapted from Taste of Thai

Ingredients Nutrition


  1. Toast coconut on cookie sheet in 325 degree oven for 5 to 7 minutes or until browned - check & stir several times after the first four minute. Set aside to cool.
  2. Beat egg whites and sugar until thick and sugar is dissolved.
  3. Fold in coconut milk, crushed pineapple and toasted flaked coconut. Mix well.
  4. Freeze according to manufacturers's instructions for the ice cream machine.

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