Pineapple Coconut Sorbet

I originally shared this recipe on April 27, 2011. I have updated the images and some of the text today.

Why We Love This Recipe For Homemade Pineapple Sorbet

All I can think about during hot summer days are simple, quick and cool recipes. Enter this lovely Pineapple Coconut Sorbet. The flavor combination is obviously tropical (I even doubled down by adding lime juice, lemongrass and ginger), the method is super easy and the resulting sorbet is light, creamy and uber refreshing.

Typically I make sorbet with 1 part simple syrup mixed with one part fruit purée. [If you’re wondering, simple syrup is just half sugar and half water simmered until the sugar melts.] This time, I made the syrup with pineapple juice instead of water, and used a mixture of sugar and agave for added natural sweetness.

Then to further build layers of flavor, I added lime zest, lemongrass and ginger. Not to be upstaged is the creamy coconut, which gives it a really creamy texture. But because I used “light” coconut milk, it actually only has three grams of fat per serving. All this and it’s vegan too.

The method is so simple. Just simmer, chill, strain, freeze. Seriously, that’s it! You will be amazed at the creamy dreamy vegan sorbet you can churn out with such little effort and just a few ingredients. You won’t even break a sweat unless of course it’s 98 degrees outside and you don’t have air-conditioning. True story!:)

The tropical flavors just add to the refreshing nature of this sorbet.  Pineapple and coconut are a classic combination. I wanted to temper the sweetness a bit, so I added lime juice and lemongrass. I love lemongrass because of course it’s lemony and adds that awesome tanginess without the bitterness. Then I threw in some grated ginger root to really round out this awesome flavor profile with a little zesty warm sweetness. Sweet, tangy, spicy, creamy, cold… yes please and thank you!!

So pull out that ice cream maker and make this sorbet! You’ll be able to say nice try Mother Nature, but I got this one!

Key Ingredients for This Recipe

Pineapple juice

You can either make pineapple juice yourself, or buy it (which is the much more convenient way). However, store-bought juices can be full of added sugars so look for an organic pineapple juice that’s 100% juice without any additives.

Lemongrass

Lemongrass is a tall and thick form of grass that’s used in a lot of Asian-style cooking to add freshness and zestyness. While you’d think from the name that lemongrass tastes like lemons, it tastes more like a mix of lemon and mint. You can either find lemongrass paste in the herb section of most large grocery stores, or you might be able to find whole lemongrass in the produce section next to the ginger and/or other unusual produce.

Grated ginger root

Ginger is the best way to add a little ~zing~ to a dish. Although you can buy frozen grated ginger, I recommend buying a whole ginger root and grating it yourself. A quick tip is to freeze it beforehand, which makes it easier to grate. It won’t be as stringy and messy. Ginger root can be found in the produce section at most grocery stores.

“Lite” coconut milk

As mentioned above, I used “lite” coconut milk to reduce the grams of fat per serving. With that being said, it doesn’t reduce the creaminess of the coconut sorbet at all. Find coconut milk in the Asian food isle or near other milk alternatives. If you can’t find “lite”, use regular instead.

Additional Ingredients

• ¾ cup sugar
• ¼ cup agave syrup
• 1 tablespoon lime zest
• 1 tablespoon lime juice
• Pinch salt

Step by Step Instructions to Make This Recipe

Step 1: Combine ingredients

Stir to combine the pineapple juice, sugar, agave syrup, lemongrass, lime zest, lime juice, ginger root and salt in a small saucepan. Bring to a simmer, stirring occasionally until the sugar is completely dissolved. Stir in the coconut milk.

Step 2: Freeze & enjoy

Chill the sorbet base by placing the saucepan in a bowl of ice water (ice bath) or in the refrigerator until cold. Strain into an ice cream maker and process according to manufacturer’s instructions. Transfer the sorbet to a sealable container and place in the freezer until firm, or enjoy while still soft and creamy.

FAQs and Expert Tips

Additional Summer Recipes to Try

• I love these Strawberry Rhubarb Shortcakes. They’re the perfect summer dessert.
• I swear by this Angel Food Cake recipe.
• My Blueberry Lemon Quick Bread can be made for brunch OR dessert!
• This Monkeylada Smoothie is a healthy play on the classic piña colada drink.
• This Easy Watermelon Sorbet No-Churn is so refreshing.
• Sweet Corn Ice Cream is like no other ice cream you’ve ever had before.