This Pineapple Coconut Sorbet is a sweet treat to help you beat the summer heat. The sorbet only has four ingredients—pineapple juice, coconut milk, sugar, and vanilla extract—which makes it quick and easy to assemble. The creaminess of the coconut balances the acidity of the pineapple, balancing the flavors of the frozen dessert. Serve in a bowl topped with toasted coconut flakes or in a sugar cone.
One Year Ago: Blueberry Basil Galette
Two Years Ago: Homemade Almond Milk & Blueberry Plum Pie
Three Years Ago: Cherry Hand Pies & Olive Oil Pound Cake
Four Years Ago: Plum Almond Galette, Paris Holiday, & Provence & the French Riviera
Five Years Ago: Nutella Espresso Rolls, Brownie Cookies, & Cookie Dough Cake
Six Years Ago: Banana PB Protein Smoothie, Chocolate Cherry Cake, Coconut Scones, & Strawberry Coconut Ice Cream
Seven Years Ago: Cherry Almond Muffins, Plum Clafouti, S’mores Pie, Grilled Apricots, & Malted Chocolate Cupcakes
Eight Years Ago: Chocolate Prune Cake, Espresso Chocolate Chip Shortbread, & Whole Wheat Wild Blueberry Muffins
Pineapple Coconut Sorbet
Yields 1 quart
14 ounce can (414 mL) full-fat coconut milk
2 cups (475 mL) Dole 100% Pineapple Juice
1/2 cup (100 grams) granulated sugar
1 teaspoon vanilla extract
In a large mixing bowl, whisk together the coconut milk, pineapple juice, granulated sugar, and vanilla extract. When uniform and sugar has dissolved, place in the refrigerator and chill 3-4 hours, or until cold.
Freeze mixture in ice cream maker, following the manufacturer’s instructions. Transfer sorbet to an airtight container and freeze for 2-3 hours before serving. The sorbet will keep well for several weeks in the freezer. Serve with a sprinkling of toasted coconut flakes.
