Pineapple Coconut Sorbet
Pineapple Coconut Sorbet is a refreshing, dairy-free dessert that combines the natural sweetness of pineapple with the creamy richness of coconut milk. Perfect for a summer treat or a light, tropical snack, this sorbet is simple to make, requiring only a handful of ingredients. It’s a healthy and vegan-friendly dessert that’s both satisfying and revitalizing, offering the ideal balance of tart and sweet.
Equipment
- Blender or Food Processor (1 unit)
- Shallow Container or Metal Loaf Pan (1 unit)
- Spatula (1 unit)
- Airtight Container for storage (1 unit)
Ingredients
- 2 cups fresh pineapple about 1 medium pineapple, chopped
- 1 can 13.5 oz full-fat coconut milk
- 2 tbsp lime juice freshly squeezed
- 2-3 tbsp sweetener maple syrup, agave, or honey, to taste
- ¼ cup water optional, for consistency
Instructions
- Prepare the Ingredients: Chop the fresh pineapple into small chunks. Measure out the coconut milk, lime juice, and sweetener. If desired, add a splash of water to help with blending.
- Blend the Mixture: In a blender or food processor, combine the chopped pineapple, coconut milk, lime juice, and sweetener. Blend until smooth and creamy. Taste and adjust the sweetness if needed.
- Freeze: Pour the blended mixture into a shallow container or metal loaf pan. Use a spatula to smooth the surface. Place in the freezer for about 4-6 hours, or until firm.
- Serve: Once frozen, let the sorbet sit at room temperature for 5-10 minutes to soften slightly for easy scooping. Scoop into bowls or cones and serve immediately.
Notes
Recipe Notes
- Storage: Store any leftover sorbet in an airtight container in the freezer for up to 2 weeks. Be sure to cover the surface with plastic wrap before sealing to prevent ice crystals from forming.
- Sweetener Options: You can adjust the level of sweetness based on your preference, and feel free to swap the sweetener with alternatives like stevia, agave, or maple syrup.
- Add-ins: For extra texture or flavor, try adding shredded coconut, chopped mango, or a handful of berries before freezing.
- Make it Smooth: If you want an ultra-smooth sorbet, you can strain the mixture through a fine mesh sieve to remove any pineapple fibers before freezing.