Pineapple-Coconut Sorbet Recipe | Vegetarian Times Skip to main content

Pineapple-Coconut Sorbet

Desserts don't get faster or easier than this: Frozen fruit plus a food processor equal a refreshing sorbet.



Ingredient Line: 
⅓ cup coconut chips or flaked coconut, optional
Ingredient Line: 
1 16-oz. pkg. unsweetened frozen pineapple chunks (3 cups)
Ingredient Line: 
⅓ cup sugar
Ingredient Line: 
½ cup light unsweetened coconut milk, chilled
Ingredient Line: 
2 Tbs. lime juice


1. Preheat oven to 300°F if using coconut chips. Spread on small baking sheet, and toast 5 to 10 minutes, or until light golden, stirring occasionally. Cool, and store in airtight container.

2. Pulse pineapple and sugar in food processor until finely chopped. Combine coconut milk and lime juice in small bowl. Pour coconut milk mixture gradually through feed tube, with machine running. Process until smooth and creamy, stopping once or twice to scrape down bowl.

3. Serve sorbet, garnished with coconut chips if desired. To store, transfer to airtight container, and freeze. Place in refrigerator 30 minutes before serving to soften slightly, or microwave at low (20%) power, 1 to 2 minutes.

Nutrition Information: 

1 g
Total Fat: 
4 g
Saturated Fat: 
1 g
19 g
4 mg
1 g
16 g
Serves 6

Comments on this Recipe

i cored a fresh pineapple and cut it into chunks, put in a freezer ziploc and put it in the freezer. it didn't take too long to freeze and really gave the sorbet an amazing tropical taste. the coconut milk is not too overwhelming and really just gives it a more creamy texture. if you aren't a huge fan of coconut or texture and leave off the flakes - i would say the flavor from the milk is so subtle you hardly taste it.