Pineapple Coconut Sorbet
In the pantheon of tropical desserts that double as palate cleansers, pineapple and coconut are as good as it gets. Their bright, thirst-quenching flavors are an unbeatable combination, especially when frozen into a smooth and creamy sorbet. What really elevates this recipe is the use of full-fat coconut milk. The rich, velvety texture of the coconut milk gives the sorbet a luscious mouthfeel that's reminiscent of ice cream, but without the heaviness. The result is a light and refreshing treat that will cool you down on a hot summer day and leave you feeling satisfied.
The idea for this recipe came to me on a sweltering summer day when I was craving something sweet and refreshing, but didn't want to indulge in a heavy dessert. I had some fresh pineapple and a can of coconut milk in the fridge, and the wheels started turning. I knew that pineapple and coconut were a classic combination, but I wanted to create something that was more than just the sum of its parts. After a few experiments, I hit upon the perfect balance of flavors and textures, and this pineapple coconut sorbet was born.
Pineapple Coconut Sorbet Pineapple Coconut Sorbet Pineapple Coconut Sorbet Pineapple Coconut Sorbet
Prep time: 10 | Cook time: 240 | Serves: 4
Ingredients
  • 1 ripe pineapple, peeled and cubed
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
Instructions
  1. In a blender, combine the pineapple, coconut milk, honey or maple syrup, and vanilla extract.
  2. Blend until smooth and creamy.
  3. Pour the mixture into a shallow dish and freeze for 4-6 hours, stirring every hour to prevent ice crystals from forming.
  4. Once the sorbet is frozen, scoop into bowls and enjoy!
Why It Works
  • The combination of pineapple and coconut is a classic for a reason. The bright, tropical flavors of the pineapple complement the rich, creamy sweetness of the coconut perfectly.
  • Using full-fat coconut milk gives the sorbet a luscious, velvety texture that's reminiscent of ice cream, but without the heaviness.
  • Freezing the sorbet in a shallow dish helps to prevent ice crystals from forming, resulting in a smooth and creamy texture.
  • Stirring the sorbet every hour during freezing helps to break up any ice crystals that may form, ensuring a smooth and creamy texture.