Pineapple Coconut Sherbet is an amazingly delicious and easy to prepare dessert recipe. Try it for once; you wont wish to try any other dessert for your coming parties!
Canned crushed pineapple
15 Ounce, packed in its own juice (Two 7 1/2 Ounce Cans)
1 Pint (Not Nonfat)
Unsweetened shredded coconut
1⁄2 Cup (8 tbs)
Toasted slivered almonds
1 Tablespoon (For Garnish)
Combine all ingredients except garnish and blend well.
Pour into shallow pan or freezer tray and freeze until mushy.
Transfer to mixing bowl and beat vigorously 3 to 4 minutes.
Return to pan or tray, cover and refreeze until solid.
Before serving, beat sherbet in processor or by hand until smooth.
Turn into dessert dishes and return to freezer.
Top with toasted almonds.