Fragrant tropical fruit blended with creamy coconut milk creates this sweet, cool, and refreshing Papaya Pineapple Sherbet.
Ingredients
3 cups chopped papaya
1 cup chopped pineapple (can be fresh or frozen)
1½ cups coconut milk
4 Tablespoons turbinado sugar, or palm sugar, or regular sugar
pinch of sea salt
pinch of nutmeg (optional)
Instructions
In a blender combine the papaya, pineapple, coconut milk, turbinado sugar, and salt. Blend until completely smooth.
You have two options to make this sherbet: using an ice cream maker or using a food processor.
If you are using an ice cream maker, transfer the mixture to a covered container and chill for 6 hours or overnight. Then churn the sherbet in your ice cream maker according to the manufacturer's instructions. Remove from the ice cream maker and spread the soft sherbet into a parchment-lined loaf pan or other container. Cover the surface with a piece of parchment and wrap the top of the loaf pan with aluminum foil before freezing until set.
If you don't have an ice cream maker, you can pour the blended mixture into a large zipper-top freezer bag. Freeze the mixture with the bag laying down in the freezer (so you end up with a thin, breakable layer of the mixture). After the mix has frozen completely, break up the frozen sherbet into pieces (while still in the bag), then transfer the chunks to a food processor and blend until smooth and creamy. Take this smooth sherbet and transfer it to a freezer safe container and let it set back up.
To serve the sherbet, remove the container from the freezer around 10-15 minutes beforehand to let it come to the perfect texture (it would be too hard to try to serve it right from the fridge, but if you take it out beforehand, it scoops nicely). Serve as is or on top of some sliced or chopped fruit.
Notes
-If your fruits are not particularly sweet, go ahead and add another Tablespoon of sweetener.
Recipe by Lands & Flavors at https://www.landsandflavors.com/papaya-pineapple-sherbet/