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Pineapple Coconut Sorbet

Kathleen R. Coffey
A creamy, tropical sorbet made with pineapple juice, coconut milk, and a hint of lime and ginger.
This gluten-free, low-fat, and vegan dessert is quick to prepare, naturally refreshing, and perfect for hot summer days.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling/Freezing Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8

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.