Piña Colada Sorbet

Piña Colada Sorbet
Just leave out the rum for children!

Serves 8

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• 3 cups fresh pineapple, peeled and cored
• 1/2 cup sugar
• 3/4 cup light coconut milk
• 1 tablespoon dark rum (optional)

Cut the pineapple into chunks.

Puree in a blender with sugar, coconut milk, and rum if using until smooth.

Chill thoroughly then freeze in your ice cream maker according to manufacturers directions.

When serving garnish with a sprinkle of toasted coconut.

Makes 1 quart.

Per Serving (excluding unknown items): 133 Calories; 6g Fat (36.8% calories from fat); 1g Saturated Fat; 1g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.

Original recipe from SkinnyTaste.com