Lunch: Pineapple-Agave Sorbet with Toasted Coconut

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 w

This recipe includes fertility superfoods such as:

Agave, Pineapple

Health and fertility benefits of Pineapple-Agave Sorbet with Toasted Coconut

Agave has a low glycemic index (GI) of 17. Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

1/2 cup coconut flakes
4 cups cubed fresh pineapple
1/2 cup pineapple juice
1/3 cup fresh lime juice
1/3 cup water
3/4 cup light agave nectar

Instructions

Preheat the oven to 350 ºF.
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.

Add a review for Pineapple-Agave Sorbet with Toasted Coconut