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


  • 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


  1. Combine 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.
  2. Place 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.
  3. Cover and refrigerate until chilled, about 1 hour.
  4. Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions.
  5. Serve 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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