Pineapple-Coconut Sorbet

Pineapple-coconut Sorbet Recipe

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A refreshingly light finish to a summer meal. See Note at end of instructions for alternative method if you don't have an ice-cream maker. Cook time does not include freezing time.

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20 Min
1 Hr
Ice-Cream Maker


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1/2 c
coconut milk, unsweetened (canned)
1/2 c
granulated sugar
3 slice
fresh peeled ginger (1/4 inch thick slices)
1 medium
fresh pineapple, peeled, cored and cut into chunks
2 tsp
lime juice

How to Make Pineapple-Coconut Sorbet


  • 1Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl.
  • 2Place pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice.
  • 3Cover and refrigerate until chilled, about 1 hour.
  • 4Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions.
  • 5Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
  • 6*NOTE:* Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth. Follow step 5.

Printable Recipe Card

About Pineapple-Coconut Sorbet

Course/Dish: Ice Cream & Ices
Main Ingredient: Fruit
Regional Style: Caribbean

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