Tropical and delicious notes for this dessert with a unique flavor, in which the sweetness of coconut mixes with the exotic aroma of pineapple, the fresh scent of ginger fills the nostrils while blueberries participate with a delicate and slightly sweet and sour taste. Here is the pineapple and coconut sorbet, digestive, prepared with lots of fruit and without sugar. The sweet part, in fact, is ensured by the maple syrup, which provides B vitamins, mineral salts, but also antioxidants, is hepatoprotective and able to keep blood sugar levels under control since it has a lower glycemic index than table sugar.
100 grams of coconut yogurt
7 tablespoons of maple syrup
Blueberries (for decoration)
Remove the peel from the pineapple and weigh the pulp. You need about 300 grams of pineapple pulp that must be cut into cubes. Pour the pineapple cubes, the lime juice, yogurt and maple syrup into the mixer, blend until smooth. Pour the mixture into a container, level the surface. Put the sorbet in the freezer for a few hours, taking care to stir it at least a couple of times to keep it soft. Then serve with grated fresh ginger and a few blueberries.