Caribbean Sorbet
Yield: 4 servings  VG, VN, WF, GF, DF, SoF, EF, SuF

2 ea Ripe bananas, sliced & frozen
3 oz Pineapple juice
3 oz Frozen pineapple juice
2 tb Unsweetened, shredded coconut

Place the frozen banana slices, fresh and frozen pineapple juice and coconut in a blender or food processor.  Puree until the mixture is smooth and resembles soft ice cream or a slush.  Serve immediately in chilled bowls.

Spring 1999 Guilt-Free Desserts
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Last modified: April 09, 2002