Ingredients
3tbspcoconut milk
1½tspsugar,granulated
⅛tspcoconut extract,imitation or flavor
½cuplemon-lime flavored soda,such as Sprite
½cuppineapple sherbet,recipe follows
1½cupsbuttermilk,well-chilled
½cupsugar,granulated
⅓cupyogurt,plain low-fat, well-chilled
2tbsplight corn syrup
2tbspheavy cream,well-chilled
3cupspineapple puree,chilled, has been forced through a fine sieve, 1 large pineapple
Preparation
In a bowl, whisk together the coconut milk, sugar, and imitation coconut extract. Stir the mixture for about 30 seconds until sugar dissolves.
Pour lemon-lime soda into the mixture and give it a quick stir (you just don’t want to stir out the carbonation so barely stir once you add the soda just to combine ingredients).
Scoop pineapple sherbet into a glass then pour soda mixture over sherbet. Serve immediately.
If you don’t have an ice cream maker, you could also use a store-bought pineapple sherbet, but if you do, the homemade sherbet is a must.
In a large mixing bowl, whisk together the buttermilk and sugar until the sugar has dissolved. Stir in remaining ingredients.
Pour the mixture into an ice cream maker and process according to the manufacturer’s directions. Freeze the mixture for about 3 hours until firm.
Peel and core a pineapple. Dice pineapple and place in a food processor.
Puree pineapple 1-2 minutes until very smooth. Force the puree through a fine sieve into a bowl, then measure out 3 cups for the recipe and chill completely.
