Beat the summer heat with this vibrant Pineapple Coconut Sorbet, a creamy and refreshing treat that’s entirely plant-based and naturally low in fat.
Packed with tropical flavors, it provides a light dose of natural sweetness and good fats from coconut milk, making it gluten-free and vegan.
Quick to prepare and easy to enjoy, it’s perfect for a healthy dessert anytime.
Pineapple Coconut Sorbet
Equipment
- 1 small saucepan
- 1 Ice Cream Maker (optional)
- 1 bowl of ice water or refrigerator for chilling
- 1 sealable container for freezing
- 1 loaf pan (if not using an ice cream maker)
- 1 hand-held electric mixer (optional, for no ice cream maker method)
Ingredients
- 1 ¼ cups pineapple juice
- ¾ cup granulated sugar
- ¼ cup agave syrup
- 1 tablespoon chopped lemongrass
- 1 tablespoon lime zest
- 1 tablespoon fresh lime juice
- 1 teaspoon grated fresh ginger
- Pinch of salt
- 1 15-ounce can lite coconut milk
Instructions
- Prepare the Flavored Base: In a small saucepan, combine pineapple juice, granulated sugar, agave syrup, chopped lemongrass, lime zest, lime juice, grated ginger, and a pinch of salt. Place the saucepan over medium heat and stir gently but consistently to combine the ingredients thoroughly. Heat until the mixture begins to simmer, ensuring that the sugar fully dissolves and the flavors start to infuse. This step releases the aromatic fragrance of lemongrass and lime while blending the tropical pineapple and coconut flavors perfectly. Avoid boiling vigorously, as this could diminish the fresh, bright notes of the juice.
- Incorporate the Coconut Milk: Once the sugar is completely dissolved and the mixture is warm, slowly pour in the lite coconut milk. Stir gently until fully incorporated, creating a smooth, creamy, tropical base. Coconut milk adds richness, natural good fats, and a silky texture to the sorbet, balancing the tangy pineapple and lime. Take your time with this step, as a smooth mixture ensures a creamy final sorbet without icy chunks.
- Chill the Sorbet Mixture: To cool the sorbet base quickly and safely, place the saucepan in a bowl of ice water (ice bath) or transfer the mixture to the refrigerator until it becomes completely cold. Chilling is crucial—it helps the sorbet freeze evenly and prevents large ice crystals from forming, resulting in a creamy texture. Depending on your method, this can take 30–60 minutes. Stir occasionally to encourage even cooling and flavor blending.
- Strain the Base for Smoothness: Before freezing, strain the chilled mixture through a fine-mesh sieve into a clean bowl or directly into your ice cream maker. This removes any residual lemongrass pieces, ginger fibers, or pulp, leaving a perfectly smooth sorbet base. Smooth texture enhances the dessert experience and ensures each bite is silky and enjoyable.
- Process in an Ice Cream Maker: Pour the strained sorbet mixture into your ice cream maker, following the manufacturer’s instructions for a frozen sorbet. Typically, this involves churning for 20–30 minutes until the sorbet thickens and develops a light, fluffy texture. The constant motion incorporates air, prevents ice crystal formation, and creates that signature creamy, soft consistency.
- Freeze Until Firm: Once churned, transfer the sorbet into a seal-able freezer-safe container. Cover it with a lid or plastic wrap to prevent freezer burn and let it freeze for at least 1–2 hours until fully firm. This step ensures the sorbet holds its shape while maintaining a creamy texture, perfect for scooping.
- Alternative No Ice Cream Maker Method: If you don’t have an ice cream maker, pour the sorbet mixture into a loaf pan and place it in the freezer. After about 30–60 minutes, when the edges start to freeze, remove it and use a hand-held electric mixer to beat the mixture thoroughly. This breaks up ice crystals, incorporating air and producing a creamy texture similar to churning.Repeat this process every 30 minutes until the sorbet is light, fluffy, and fully frozen.
- Serve and Enjoy: Once the sorbet is firm, scoop it into bowls or dessert glasses. You can garnish with a small wedge of lime, a sprinkle of toasted coconut, or fresh pineapple chunks for an extra tropical touch. The sorbet is ready to enjoy immediately or stored in the freezer for later indulgence.
- Storage and Re-serving Tips: To keep your sorbet fresh, store it in a sealed freezer container in the coldest part of your freezer. When ready to serve, allow it to sit at room temperature for 5–10 minutes for easier scooping. Stirring gently before serving can also restore the creamy texture if it has hardened too much. Properly stored, this sorbet remains delicious for up to 2 weeks.
Notes
- Use fresh, high-quality pineapple juice for the brightest, most vibrant flavor. Avoid overly processed or canned juice, which can taste flat.
- Chill the sorbet base thoroughly before freezing to prevent icy textures and ensure a smooth, creamy consistency.
- Choose “lite” coconut milk for a lighter dessert, or full-fat coconut milk if you prefer a richer, indulgent texture.
- Taste the mixture before freezing to adjust sweetness or lime acidity to your preference—balanced flavors make the best sorbet.
- When preparing without an ice cream maker, stir the mixture every 30 minutes during freezing to break up ice crystals and achieve a soft, fluffy texture.
- Store in an airtight container with plastic wrap pressed directly on the surface to prevent freezer burn and maintain creamy consistency.
Chef’s Secrets: Expert Tips For Best Results
To elevate your sorbet to a professional level, consider infusing the base with additional subtle aromatics.
A small pinch of cardamom or a few finely chopped fresh mint leaves can add a layer of sophistication without overpowering the tropical flavors.
When preparing without an ice cream maker, the key is consistency—frequent mixing every 30 minutes ensures a light, creamy texture by preventing ice crystals from forming.
Additionally, chilling your serving bowls in the freezer before scooping keeps the sorbet from melting too quickly, giving a perfect presentation every time.
Serving Suggestions: Creative Ways To Enjoy
This sorbet shines on its own, but pairing ideas can make it a show-stopping treat.
Serve it in chilled dessert glasses topped with toasted coconut flakes or candied ginger for extra texture and flavor.
It also pairs beautifully with fresh berries or a slice of tropical fruit tart, adding a refreshing contrast to richer desserts.
For a cocktail twist, drizzle a touch of rum or sparkling coconut water over the sorbet just before serving—perfect for summer parties or an elegant tropical dessert platter.
Storage Tips: Keeping Sorbet Fresh Longer
To preserve the texture and flavor, store your sorbet in an airtight, freezer-safe container.
Press a layer of plastic wrap directly onto the surface before sealing to prevent ice crystals from forming.
Sorbet maintains its best quality for up to two weeks in the freezer, but it can last longer if stored properly.
Before serving, allow it to sit at room temperature for 5–10 minutes or stir gently to soften slightly.
Avoid repeated thawing and refreezing, as this can ruin the creamy texture.
Frequently Asked Questions
1. Can I make this sorbet without an ice cream maker?
Absolutely! Pour the mixture into a loaf pan and freeze, stirring every 30 minutes with a hand mixer to break up ice crystals.
This process mimics churning and results in a light, creamy texture without specialized equipment.
2. Is this recipe vegan and gluten-free?
Yes, it is naturally vegan, dairy-free, and gluten-free. Coconut milk provides richness without dairy, and all other ingredients are plant-based and naturally free from gluten.
3. Can I substitute sweeteners in this recipe?
You can replace sugar or agave syrup with alternatives like maple syrup or coconut sugar.
Keep in mind that liquid sweeteners may slightly change the texture, and coconut sugar may add a deeper, caramel-like flavor.
4. How long should I chill the sorbet base before freezing?
For optimal results, chill the base until completely cold, typically 30–60 minutes.
This prevents large ice crystals from forming during freezing and ensures a smooth, creamy texture.
5. Can I make this sorbet ahead of time?
Yes! Sorbet can be prepared a day or two in advance. Store it in an airtight container in the freezer and allow a few minutes to soften before serving for easy scooping.
