Creamy Pineapple Sorbet Recipe | Refreshing Tropical Dessert
Bright, tropical flavors often bring a sense of sunshine to the table, no matter the season. Pineapple, with its juicy sweetness and refreshing tang, is a fruit that instantly reminds us of vacations and warm breezes. Turning it into a creamy sorbet elevates its natural goodness into a dessert that feels indulgent yet light. Unlike traditional ice creams that rely heavily on cream and eggs, sorbet offers a naturally dairy-free base that’s refreshing and versatile.
Adding creaminess to pineapple sorbet creates the perfect balance of velvety texture and fruity brightness, making it a treat that appeals to both kids and adults. Whether you’re looking for a cool summer dessert, a palate cleanser for a dinner party, or simply a healthier alternative to store-bought frozen desserts, creamy pineapple sorbet is an easy-to-make recipe that never disappoints.
Ingredients Needed
| Ingredient | Quantity | Calories (Approx.) |
|---|---|---|
| Fresh pineapple chunks | 4 cups | 330 |
| Coconut milk (full fat) | 1 cup | 445 |
| Honey or maple syrup | 3 tbsp | 190 |
| Lime juice | 2 tbsp | 8 |
| Vanilla extract | 1 tsp | 12 |
Step-by-Step Cooking Instructions
- Prepare the pineapple: Cut fresh pineapple into chunks and freeze them for at least 3–4 hours, or overnight for best results.
- Blend the base: Add frozen pineapple chunks, coconut milk, honey (or maple syrup), lime juice, and vanilla extract to a high-speed blender or food processor.
- Blend until creamy: Process until smooth and creamy, scraping down the sides as needed. The mixture should resemble a thick sorbet.
- Adjust sweetness: Taste and adjust by adding a little more honey or lime juice if desired.
- Freeze to firm up: For soft-serve texture, serve immediately. For a firmer sorbet, transfer the mixture to a freezer-safe container and freeze for 2–3 hours.
- Scoop and enjoy: Scoop into bowls or cones, garnish with fresh pineapple or mint, and serve chilled.
Tips for Customizing the Recipe
- Dairy-Free Option: Use only coconut milk (as written) for a vegan-friendly dessert.
- Extra Creaminess: Swap half the coconut milk with Greek yogurt for a tangy twist.
- Flavor Boost: Add shredded coconut, a pinch of ginger, or even a splash of rum for a tropical adult version.
- Sweetness Control: Adjust the honey or syrup based on how ripe your pineapple is—very ripe pineapples need little added sweetener.
- Serving Style: Scoop into pineapple shells for a fun, tropical presentation.
Nutritional Information (Per Serving – about ½ cup)
| Nutrient | Amount |
|---|---|
| Calories | ~165 |
| Protein | 1g |
| Carbohydrates | 28g |
| Fat | 8g |
| Fiber | 3g |
| Sugar | 22g |
| Sodium | 5mg |
Serving Suggestions
- Pair with grilled pineapple or mango for a tropical dessert plate.
- Serve alongside coconut macaroons or shortbread cookies.
- Add a scoop to sparkling water for a refreshing pineapple sorbet float.
- Use it as a light dessert after a spicy meal to cleanse and refresh the palate.
Creamy Pineapple Sorbet Recipe
Course: Uncategorized6
servings10
minutes4
hours165
kcalIngredients
4 cups fresh pineapple chunks, frozen
1 cup full-fat coconut milk
3 tbsp honey or maple syrup (adjust to taste)
2 tbsp lime juice
1 tsp vanilla extract
Directions
- Freeze pineapple: Cut pineapple into chunks and freeze for at least 3–4 hours or overnight.
- Blend the mixture: In a high-speed blender or food processor, add frozen pineapple, coconut milk, honey, lime juice, and vanilla extract.
- Process until creamy: Blend until smooth and thick, scraping down the sides as needed.
- Adjust taste: Add more honey for sweetness or extra lime juice for tang if desired.
- Serve immediately: Enjoy as soft-serve, or transfer to a freezer-safe container.
- For scoopable texture: Freeze for 2–3 more hours, then scoop and serve chilled.
Recipe Video
Notes
- Pineapple Tips: The riper your pineapple, the sweeter your sorbet will be. If it’s extra sweet, you may not need as much honey or syrup.
No Coconut Milk? You can use heavy cream, Greek yogurt, or even almond milk. Just note the texture and flavor will change slightly.
FAQs
1: Do I need an ice cream maker for this recipe?
No, an ice cream maker isn’t necessary. A high-speed blender or food processor works perfectly. Just freeze the pineapple chunks beforehand and blend until creamy.
2: Can I use canned pineapple instead of fresh?
Yes, canned pineapple can be used, but fresh pineapple gives a brighter flavor. If using canned, make sure to drain it well and freeze the chunks before blending.
3: How long does homemade pineapple sorbet last in the freezer?
Creamy pineapple sorbet can be stored in an airtight container for up to 2 weeks. For the best texture, let it soften at room temperature for 5 minutes before scooping.
4: Is this recipe dairy-free?
Yes, if you use coconut milk as written, it’s naturally dairy-free and vegan-friendly. For extra creaminess, you can substitute part of the coconut milk with Greek yogurt, but that will make it non-vegan.
5: Can I reduce the sugar or make it sugar-free?
Absolutely. If your pineapple is very ripe, you may not need much sweetener at all. You can also use a sugar-free alternative like stevia or monk fruit.
6: Can I add other fruits?
Definitely! Mango, banana, or even passion fruit blend beautifully with pineapple and create delicious tropical variations.
Conclusion
Creamy Pineapple Sorbet is more than just a dessert—it’s a refreshing escape in every bite. With minimal ingredients and simple preparation, you can enjoy a tropical, velvety treat that feels indulgent yet wholesome. Whether you serve it straight from the blender for soft-serve vibes or let it firm up for a scoopable sorbet, this recipe is versatile, customizable, and guaranteed to please. Next time you crave something cool and fruity, skip the store-bought options and make this creamy pineapple sorbet at home—it might just become your go-to frozen favorite.
