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More Popular Recipes

Coconut Pineapple Sherbet

Recipe #300677 | 40 min | 10 min prep | 3 cups (Change Servings)
(0) RATE IT NOW READ REVIEWS

Buster's friend

RECIPE BY: Buster's friend

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

Posted on: Apr 25, 2008

Print Recipe

Ingredients

  • 2 egg white
  • 1/3 cup sugar
  • 1 (13 1/2 ounce) can coconut milk
  • 3/4 cup crushed pineapple in juice
  • 1/3 cup sweetened flaked coconut

    • Directions

    1. 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. 2
      Beat egg whites and sugar until thick and sugar is dissolved.
    3. 3
      Fold in coconut milk, crushed pineapple and toasted flaked coconut. Mix well.
    4. 4
      Freeze according to manufacturers's instructions for the ice cream machine.

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    Nutrition Facts

    Serving Size 1 cups 249g

    Recipe makes 3 cups)

    Calories 442
    Calories from Fat 246 (55%)
    Amount Per Serving %DV
    Total Fat 27.4g 42%
    Saturated Fat 24.2g 120%
    Monounsaturated Fat 1.2g
    Polyunsaturated Fat 0.3g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 130mg 5%
    Potassium 281mg 8%
    Total Carbohydrate 48.2g 16%
    Dietary Fiber 3.9g 15%
    Sugars 44.0g
    Protein 6.5g 13%
    Vitamin A 23mcg 0%
    Vitamin B6 0.1mg 5%
    Vitamin B12 0.0mcg 0%
    Vitamin C 8mg 13%
    Vitamin E 1mcg 3%
    Calcium 13mg 1%
    Iron 1mg 5%

    how is this calculated?

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