Instructions: Makes 1 quart, serving 8, at 65 cals. Time varies from 1 to 5 hours, depending upon freezing method.

If using fresh pineapple: cut the rind, eyes, and core from the pineapple.

Cut the flesh into chunks and puree them in a food processor fitted with the steel blade. You should have about 2 cups of puree. (Unsweetened pineapple chunks, pureed.)

Add the orange juice, coconut extract, and ricotta and process briefly.

Chill the mixture and freeze in an electric or hand-cranked ice-cream machine, following the manufacturers instructions.

To make the sorbet in your freezer, transfer the mixture to a bowl and place in the freezer. When the liquid has frozen solid, about 2 to 3 hours, remove it from the freezer and, with a fork, break it into large chunks. Place the chunks in a food processor and process with the metal blade until smooth and creamy. Return to the bowl and freeze for at least 30 minutes more.

Toast the coconut: Set oven at 350F. Spread coconut on a baking sheet and toast in the oven for about 10 minutes, or until lightly colored, stirring or shaking 2 or 3 times.

To serve, place scoops of sorbet in dessert dishes and sprinkle with the toasted coconut.

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