Serves 4
INGREDIENTS
1 cup (240ml) full-fat canned coconut milk (shake, then pour)
1 tablespoon melted coconut oil
1/2 cup (85g) chopped, pitted dates
4 cups (640g) frozen pineapple
METHOD
1. Put the coconut milk, oil, and dates in the blender jar of the KitchenAid Blender. Secure lid and blend on speed 8-10 for about 30 seconds until the dates are completely pulverized and the mixture is smooth.
2. Scrape down the sides of the blender jar and inside the lid, and add the pineapple.
3. Blend on Speed 10 for 20 to 30 seconds, using a spatula to guide the fruit through the blades until smooth, but still frozen.
4. Scoop out and serve immediately like a frozen yogurt, or chill in the freezer for about an hour to firm up for a harder sorbet consistency.
