Note: Freeze over night.
½ pineapple, skin and core removed, chopped
Freshly squeezed juice of 1 large lime
2 Tbsp icing sugar or gluten-free icing sugar, sifted
400ml can TCC Light Coconut Milk
Put pineapple, lime juice and sugar in a food processor. Cover and process until well combined.
2. Add coconut milk and process until almost smooth. Pour mixture evenly between 8 x 80ml (1⁄3 cup) ice-block moulds and freeze overnight before serving.
Nutritional Info PER SERVE 295kJ, protein 1g, total fat 4g (sat. fat 3.3g), carbs 8g, fibre 1g, sodium 6mg. • Carb exchanges ½. • GI estimate low. • Gluten-free option.