The freshness of lychees is gorgeous served this lovely summer treat. Don't over freeze it or it will turn out like a brick. The texture should be cold and creamy.
Peel the pineapple and juice 2/3 of it (to make approx 1 cup)
Combine the pineapple juice with the coconut cream, basil and spearmint in a blender until smooth and slightly speckled with the green herbs. Transfer to plastic ice moulds and place in the freezer.
Once frozen (approx 3 hours) return to the blender with the remaining pineapple and the flesh from the coconut. Process until the cubes have broken up but retain some texture from the pineapple.
Serve with fresh lychees.
Note: Pineapple is a good source of the digestive enzyme bromelain. Bromelain is also an extremely effective anti inflammatory.
Makes 4 servings
| Prep Time: | 10 + freezing |
| Cooking Time: | nil |
| Ready in: | 3 hrs |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 705 kj |
| Calories | 169 kcal |
| Fat | 12.4 g |
| Saturated Fat | 10.8 g |
| Total Carbohydrate | 10.8 g |
| Total Protein | 2.2 g |
| Fibre | 3.9 g |
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