This refreshing Pineapple Coconut Sorbet is a simple, tropical treat that’s both light and nourishing.
Made with just pineapple and full-fat coconut milk, it’s naturally dairy-free, vegan, and low in saturated fat.
Rich in fiber and plant-based healthy fats, it’s perfect for a quick, guilt-free dessert or a make-ahead frozen snack anytime.
Creamy Pineapple Coconut Sorbet
Equipment
- 1 Food Processor or Blender
- 1 Freezer-Safe Airtight Container
- 1 Ice Cream Scoop
- 1 Spoon for Scraping
Ingredients
- 3 cups fresh or frozen pineapple chunks
- 1 can 13.66 oz full-fat coconut milk
- 1 tablespoon pure maple syrup optional
Instructions
- Prepare the Pineapple – Fresh or Frozen: Start by measuring 3 cups of pineapple chunks. If you’re using fresh pineapple, peel, core, and cut it into even-sized pieces for smoother blending. Frozen pineapple works perfectly as well and helps give the sorbet a firmer texture straight from the freezer. No need to thaw completely—slightly frozen chunks will blend beautifully.
- Open and Ready the Coconut Milk: Take 1 can (13.66 oz) of full-fat coconut milk. Make sure it’s at room temperature, not chilled, for easier blending. Shake the can well before opening to mix the thick cream with the liquid. This ensures a smooth, creamy texture in your sorbet without lumps or separation.
- Optional Sweetening Step – Maple Syrup: If you prefer your sorbet slightly sweeter, measure 1 tablespoon of pure maple syrup. This natural sweetener complements the pineapple’s tartness and adds a subtle depth of flavor without overpowering the tropical taste. Skip this step if you prefer the sorbet to be naturally sweet and lower in sugar.
- Blend the Ingredients – The Magic Step: Place the pineapple chunks, coconut milk, and optional maple syrup into a high-speed blender or food processor. Start blending on a low setting to break down the pineapple, then gradually increase the speed until the mixture becomes smooth and creamy. Stop occasionally to scrape down the sides with a spatula, ensuring every piece of pineapple gets incorporated evenly.
- Taste and Adjust: Give your mixture a quick taste. If it needs a touch more sweetness, you can add a tiny bit more maple syrup. If it’s too thick for your liking, a teaspoon or two of coconut milk or even water can help reach your desired consistency. Blending until silky smooth is key for a perfectly scoopable sorbet.
- Transfer to Freezer-Safe Container – Storage and Setting: Pour the blended mixture into a freezer-friendly, airtight container. Smooth the top with a spatula to even it out. Seal tightly to prevent ice crystals from forming. Choose a container size that allows a little extra space for expansion as the sorbet freezes.
- Freeze Until Firm – Patience Rewarded: Place the container in the freezer for at least 3 hours, preferably 4–6 hours, until fully set. For the best texture, allow the sorbet to freeze undisturbed. The natural sugars in pineapple and coconut will help keep it scoopable even after long-term storage.
- Thaw Before Serving – Perfect Scoops: About 10–50 minutes before serving, remove the sorbet from the freezer to allow it to soften slightly. For easier scooping, let it sit at room temperature until the edges start to loosen. If in a rush, microwave the container in 15-second increments, stirring lightly, until it reaches a scoopable consistency.
- Scoop and Serve – Presentation Step: Use an ice cream scoop to create perfectly round, creamy servings. Serve immediately in bowls or cones, or layer in dessert cups with fresh fruit for a stunning presentation. The vibrant yellow pineapple and creamy coconut make this dessert look as good as it tastes.
- Storage and Leftover Tips: Store any leftover sorbet in an airtight container in the freezer. For best quality, consume within 1–2 days, though it remains enjoyable for up to a week. Always allow a few minutes at room temperature before scooping again for the smoothest texture.
Notes
- Use fully ripe pineapple for maximum natural sweetness and vibrant flavor.
- Frozen pineapple chunks work great if fresh pineapple isn’t available; no need to thaw completely before blending.
- Shake coconut milk well before opening to ensure smooth, creamy consistency.
- Maple syrup is optional; the sorbet can be enjoyed naturally sweet from pineapple.
- For softer sorbet, allow it to thaw slightly before scooping.
- Always store in an airtight container to prevent ice crystals.
- High-speed blenders or food processors yield the smoothest texture.
- Can be doubled or halved easily for larger or smaller batches.
Chef’s Secrets For Creamy Sorbet
The secret to an ultra-creamy sorbet lies in balancing the water content of pineapple with the fat in coconut milk.
Using full-fat coconut milk ensures richness without adding dairy.
Additionally, slightly frozen pineapple chunks help create a thicker texture, while blending thoroughly eliminates fibrous bits.
For a professional touch, scraping the blender sides ensures all ingredients are fully incorporated, producing a silky smooth sorbet that scoops beautifully.
Serving Suggestions For Tropical Treats
Serve this Pineapple Coconut Sorbet in chilled bowls or dessert cups for an elegant presentation.
For a fun twist, top with toasted coconut flakes, fresh pineapple wedges, or a drizzle of passion fruit syrup.
It pairs beautifully with vegan cookies or a slice of tropical cake for dessert platters.
You can also layer it with fresh berries or granola for a breakfast-friendly parfait that’s both refreshing and satisfying.
Storage Tips To Keep Sorbet Perfect
Store your sorbet in an airtight, freezer-safe container to prevent ice crystals and maintain its creamy texture.
For best flavor, consume within 1–2 days, though it can remain enjoyable for up to a week.
Before serving, let it sit at room temperature for 10–20 minutes, or microwave in 15-second increments until scoopable.
Avoid repeated thawing and refreezing to preserve the texture and tropical flavor.
Frequently Asked Questions
1. Can I use canned pineapple instead?
Yes, canned pineapple can be used, but fresh or frozen pineapple chunks are preferred for a firmer texture and brighter flavor. Ensure the pineapple is drained well to prevent excess water from making the sorbet too soft.
2. Is there a substitute for coconut milk?
While full-fat coconut milk provides creaminess and flavor, you can try canned cashew cream or almond milk for a lighter version. The texture may be slightly less rich, but the sorbet will still be delicious.
3. How long does sorbet last in the freezer?
When stored in a sealed container, sorbet can last up to a week. For best taste and texture, consume within 1–2 days. Let thaw slightly before scooping to ensure a smooth, creamy consistency.
4. Can I make this sorbet without a blender?
A high-speed blender or food processor is recommended for smooth results. If unavailable, finely mash thawed pineapple with a fork and whisk in coconut milk, but the texture may be more rustic and slightly chunky.
5. Can I add other flavors or fruits?
Absolutely! Mango, passion fruit, or berries can be blended with the pineapple for unique tropical variations. Start with small amounts to maintain the sorbet’s creamy texture and balance of flavors.
