• 432g tin crushed pineapple in natural juice
  • 125g caster sugar
  • 2 limes, juiced
  • 200ml light coconut milk
  • 12 washed raspberries, to decorate
  • 12 mint leaves, to decorate


  1. 1

    Tip the pineapple pieces into a food processor with their juice and blitz to a purée. Pour into a pan and add the caster sugar and 200ml water. Stir over a low heat until the sugar has dissolved.

  2. 2

    Take off the heat and stir in the lime juice and coconut milk. Transfer to a measuring jug and add enough cold water to make it up to 1 litre. Leave to cool.

  3. 3

    Pour into a freezer-proof container and freeze for 2 hours, or until just set. Tip the mixture into a bowl and whisk with an electric beater for a few minutes, until smooth. Pour back into the container and freeze overnight.

  4. 4

    Break up with a fork and serve in glasses. Decorate with washed raspberries and mint leaves.

Nutritional Details

Each serving provides
  • Energy 582kj 139kcal 7%
  • Fat 2.2g 3%
  • Saturates 1.8g 9%
  • Sugars 28.6g 32%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 440kj/105kcal

Each serving provides

28.8g carbohydrate 0.7g fibre 0.7g protein

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