½ cup “lite” coconut milk
½ cup sugar
3 peeled fresh ginger, crushed
1 pineapple (about 3 ½ pounds), peeled, cored and cut into chunks
2 tsp lime juice
Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 ½ minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl. Place pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice. Cover and refrigerate until chilled, about 1 hour. Pour the pineapple mixture into an ice cream maker and freeze according to manufacturers’ directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 ½ hours. Serve in chilled dishes. Serves: 4.