Recipe Directions
1. Slice pineapples and place on a plate.
2. On another plate, sprinkle cinnamon and pour agave on it. Mix.
3. Put the sliced pineapple on top marinating and coating both sides.
4. Stick on a Teflex sheet and dehydrate for 3 to 4 hours (or longer).
5. Put on plate (or in a coconut shell bowl).
6. Blend sorbet ingredients in a blender.
7. Put in freezer for 4 to 5 hours.
8. Scoop coconut sorbet on plate or coconut bowl.
9. Garnish with mint and serve!
Rawbryan's Thoughts
By rawbryan I have a friend in Hawaii that sends me fresh raw organic coconuts and they are the best in the world.
He only charges $20 for 4 to 5 coconuts.
I used them in this recipe to make the coconut sorbet and the coconut "bowl."
It makes the perfect bowl to serve food, soups, salads, desserts and is all naturalware!
Now, of course, you do not have to dehydrate the pineapple but some people and cooked foodists like the "baked taste" of certain foods.
Well, with this recipe, you get that baked taste, glaze, look, and flavor.
It comes out hot and warm and nice!
Of course, you don't have to dehydrate it but when you do, it gives it a totally baked look and taste with glaze that people will love it.
You can also blend some dates with the agave/cinnamon if you want it to be really like "brown sugar glaze" but it is really not needed as the mix of agave and cinnamon is pretty brown and sweet already.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
My Notes
You do not have any notes. Add some here. Notes are private and are only visible to you.
Add New NoteHello Beautiful!
It looks like you're new to The Rawtarian Community. If you'd like to get involved, click one of these buttons!
Login to Community Signup for an account Login using FacebookCommunity Recipes
Community Forum
-
warts -- advice?
Chewbacca - 6 days 3 hours ago -
Sick when eating cooked food
Chewbacca - 6 days 8 hours ago -
Sustainable Packaging for Food Products: Ideas and Inspiration
arturor - 6 days 18 hours ago -
How to Estimate Sheet Cake Portions for Large Gatherings?
maryw8496 - 6 days 19 hours ago -
Help with raw/ best cooked foods for high raw
Chewbacca - 1 week 3 hours ago
Comments
Top voted
ro3nn
Jun 19, 2011
I felt I should point out that Bryan's agave nectar is NOT "the ONLY real raw agave out there". Madhava also makes a RAW agave nectar. In the FAQ at madhavasagave.com, it says:
"At what temperatures is it produced?
Our agave is heated to approximately 140 degrees F in its production during the water evaporation process. Our Raw agave however is produced at low temperatures not exceeding 113 F, with extended time and a vacuum to evaporate the excess water."
Note that they do have an agave nectar which IS heated to 140 degrees, but their RAW agave isn't heated above 113 F. Their RAW agave nectar is clearly labeled as such on the bottle.
It seems the recipe section here is now frequently being used to promote and sell various products. I don't think this should be done by making false claims, and felt obliged to correct Bryan's statement that his is the only raw agave out there. Sorry Bryan. I'm sure we all do appreciate your recipes, however.
Turil
Jun 21, 2011
There is no way to make agave syrup raw. It has to be boiled, and thus it's a dead food. Don't let anyone con you into thinking that just because it's boiled at a lower temperature (using a higher pressure, like a pressure cooker) it's somehow not cooked. Agave is cooked. Just like maple syrup. And the sugars are definitely changed by the heat.
I still eat the stuff, though. ;-)
All
Turil
Jun 21, 2011
There is no way to make agave syrup raw. It has to be boiled, and thus it's a dead food. Don't let anyone con you into thinking that just because it's boiled at a lower temperature (using a higher pressure, like a pressure cooker) it's somehow not cooked. Agave is cooked. Just like maple syrup. And the sugars are definitely changed by the heat.
I still eat the stuff, though. ;-)
ro3nn
Jun 19, 2011
I felt I should point out that Bryan's agave nectar is NOT "the ONLY real raw agave out there". Madhava also makes a RAW agave nectar. In the FAQ at madhavasagave.com, it says:
"At what temperatures is it produced?
Our agave is heated to approximately 140 degrees F in its production during the water evaporation process. Our Raw agave however is produced at low temperatures not exceeding 113 F, with extended time and a vacuum to evaporate the excess water."
Note that they do have an agave nectar which IS heated to 140 degrees, but their RAW agave isn't heated above 113 F. Their RAW agave nectar is clearly labeled as such on the bottle.
It seems the recipe section here is now frequently being used to promote and sell various products. I don't think this should be done by making false claims, and felt obliged to correct Bryan's statement that his is the only raw agave out there. Sorry Bryan. I'm sure we all do appreciate your recipes, however.
Leave a Comment