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Pineapple Coconut Sorbet

Jessica T. Brown
A creamy, tropical sorbet featuring pineapple and coconut, naturally sweetened and vegan-friendly.
Quick to make, low in fat, and rich in fiber, it’s a guilt-free dessert perfect for summer or anytime you need a refreshing treat.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American, Vegan
Servings 7

Equipment

  • 1 small saucepan
  • 1 ice cream maker (or loaf pan + electric mixer for no-churn version)
  • 1 mixing bowl (for ice bath)
  • 1 measuring cup and spoons

Ingredients
  

  • 1 ¼ cups pineapple juice
  • ¾ cup sugar
  • ¼ cup agave syrup
  • 1 tablespoon chopped lemongrass
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice
  • 1 teaspoon grated ginger root
  • Pinch of salt
  • 1 15-ounce can lite coconut milk

Instructions
 

  • Prepare Your Ingredients: Begin by gathering all your ingredients and measuring them precisely.
    This ensures a smooth cooking process.
    Measure 1 ¼ cups of fresh pineapple juice, ¾ cup of sugar, ¼ cup of agave syrup, 1 tablespoon of finely chopped lemongrass, 1 tablespoon of freshly grated lime zest, 1 tablespoon of lime juice, 1 teaspoon of freshly grated ginger root, a pinch of salt, and 1 (15-ounce) can of lite coconut milk.
    Having everything ready before cooking makes the recipe stress-free and organized.
  • Combine Sweeteners and Flavorings: In a small, medium-heavy saucepan, pour the pineapple juice and add the sugar, agave syrup, lemongrass, lime zest, lime juice, ginger, and a pinch of salt.
    Stir gently with a wooden spoon or heatproof spatula to combine the ingredients.
    Mixing them now ensures that the flavors will meld beautifully when heated and that the sugar starts dissolving gradually.
  • Simmer the Sorbet Base: Place the saucepan over medium heat and bring the mixture to a gentle simmer.
    Stir occasionally to prevent the sugar from sticking to the bottom of the pan.
    Allow the liquid to simmer just until the sugar is completely dissolved and the lemongrass and ginger release their aromatic flavors—this usually takes about 5–7 minutes.
    Avoid boiling vigorously, as this can alter the delicate tropical flavors.
  • Incorporate the Coconut Milk: Once the sugar has dissolved and the mixture is aromatic, remove the saucepan from the heat.
    Slowly stir in the can of lite coconut milk until the mixture is smooth and fully blended.
    Coconut milk adds creaminess and healthy fats, giving the sorbet its rich, tropical texture.
    Make sure there are no lumps and that the mixture is homogenous.
  • Chill the Mixture: To prepare the sorbet for freezing, you need to chill the mixture thoroughly.
    You can either:
    Place the saucepan in a large bowl filled with ice water (an ice bath), stirring occasionally until cooled completely.
    Or transfer the mixture to the refrigerator and chill for at least 1 hour until it reaches a cold temperature.
    Chilling is crucial because it ensures smooth, creamy texture once the sorbet is processed in the ice cream maker.
  • Strain the Mixture: After chilling, strain the sorbet mixture through a fine-mesh sieve into a clean bowl.
    This removes the bits of lemongrass, ginger, and lime zest, ensuring a silky smooth texture.
    Press gently on the solids with the back of a spoon to extract maximum flavor without transferring any fibrous pieces.
  • Process in the Ice Cream Maker: Pour the strained sorbet base into your ice cream maker, following the manufacturer’s instructions.
    Typically, this involves running the machine for 20–30 minutes until the mixture thickens to a soft, scoopable consistency.
    This step aerates the mixture, preventing large ice crystals and creating a creamy, smooth texture.
  • Freeze Until Firm: Once the sorbet reaches a soft-serve consistency, transfer it into a sealable, freezer-safe container.
    Smooth the top with a spatula, cover tightly, and place in the freezer for at least 2–4 hours until fully firm.
    For best results, allow it to sit at room temperature for 5–10 minutes before scooping.
    This ensures easy serving without melting too quickly.
  • No Ice Cream Maker Alternative: If you don’t have an ice cream maker, you can still enjoy this sorbet:
    Pour the chilled mixture into a loaf pan or shallow freezer-safe container.
    Place it in the freezer for 30–60 minutes until edges begin to freeze.
    Remove from the freezer and use a hand-held electric mixer to whip and break up ice crystals.
    Repeat this process every 30 minutes for 2–3 hours until the sorbet is light, fluffy, and evenly frozen.
  • Serve and Enjoy: Scoop the sorbet into bowls or dessert glasses.
    Garnish with a sprinkle of lime zest or a small wedge of pineapple if desired.
    Enjoy immediately for a soft, creamy texture, or keep it stored in the freezer for a refreshing, guilt-free dessert anytime.
    This tropical delight is perfect for hot summer days, family gatherings, or a healthy, make-ahead treat.

Notes

  • For a smoother texture, strain the sorbet base before freezing to remove fibrous pieces of lemongrass and ginger.
  • Adjust sweetness to taste; if you prefer a sweeter sorbet, add a little more sugar or agave syrup.
  • Fresh pineapple juice is best for vibrant flavor, but canned 100% pineapple juice works in a pinch.
  • Sorbet is naturally vegan and gluten-free, making it a safe choice for most dietary preferences.
  • If you don’t have an ice cream maker, use the no-churn method to achieve fluffy, scoopable results.
  • Serve immediately for soft-serve consistency or freeze longer for a firmer texture.
  • Garnishing with lime zest or fresh pineapple enhances visual appeal and adds a zesty aroma.