This refreshing pineapple coconut sorbet is a simple, naturally sweet, dairy-free frozen treat made with just two wholesome ingredients. It comes together quickly, delivers bright tropical flavor, and requires no special ice cream maker.

Why You’ll Love This Recipe

This recipe is perfect for anyone who loves easy, healthy desserts. With only two ingredients, it’s incredibly quick to prepare and naturally sweetened by fruit alone. It fits a variety of dietary needs, including dairy-free, vegan, and paleo. The flavor is bright and tropical, and the texture becomes creamy once slightly thawed. It’s a wonderful make-ahead dessert for warm days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups pineapple chunks, fresh or frozen
1 can full-fat coconut milk, 13.66 oz (room temperature, shaken well)
1 tablespoon pure maple syrup (optional, for added sweetness)

Directions

1. Add the pineapple chunks, coconut milk, and maple syrup (if using) to a blender or food processor.
2. Blend until completely smooth, pausing to scrape down the sides as needed.
3. Pour the mixture into a freezer-friendly airtight container.
4. Freeze for 3–6 hours, or until fully solidified.
5. Before serving, allow the sorbet to thaw for 10–50 minutes, depending on your freezer, until soft enough to scoop.
6. Scoop and enjoy the creamy, refreshing sorbet.

Servings and timing

This recipe yields about 6 servings of approximately 1/3 cup each.
Prep time: 5 minutes
Freeze time: 3–6 hours
Total time: 3 hours and 5 minutes to 6 hours and 5 minutes

Variations

• Add mango: Blend in 1 cup frozen mango with the pineapple for a tropical blend.
• Add lime: Squeeze in the juice of half a lime to brighten the flavor.
• Add coconut flakes: Fold in a few tablespoons of toasted coconut after blending for texture.
• Add banana: Replace 1 cup of pineapple with 1 frozen banana for a creamier sorbet.
• Sweeten more: If you prefer a sweeter sorbet, add an additional tablespoon of maple syrup.

Storage/Reheating

Store the sorbet in an airtight, freezer-safe container. It is best enjoyed within the first day but will keep for up to 1 week. Before serving, allow it to soften at room temperature for 15–40 minutes until scoopable. If needed, microwave in 15-second intervals only if the container is microwave-safe.

FAQs

How can I make the sorbet creamier?

Letting the sorbet thaw slightly before scooping helps create a smoother texture, and adding a small amount of banana or extra coconut milk can increase creaminess.

Can I use light coconut milk?

Light coconut milk will work, but the sorbet will be less creamy and slightly icier.

Can I make this without a blender?

A high-powered blender or food processor is necessary to break down the frozen fruit properly.

Can I use fresh pineapple instead of frozen?

Yes. If using fresh pineapple, consider freezing the chunks first for a thicker blend.

Does the maple syrup change the texture?

It adds light sweetness and can slightly soften the texture, but it is optional.

Can I use canned pineapple?

Fresh or frozen is best. Canned pineapple contains more liquid and can make the sorbet icier.

How long should I thaw the sorbet before scooping?

Anywhere from 10–50 minutes depending on your freezer temperature and preferred softness.

Can I add other fruits?

Yes, mango, banana, berries, or peach pair well with pineapple and coconut.

Can I refreeze the sorbet after it softens?

Yes, but the texture may become slightly icier. Store tightly sealed to reduce ice crystals.

Can I make this recipe sugar-free?

Yes. Simply omit the maple syrup; the pineapple provides natural sweetness.

Conclusion

This 2-ingredient pineapple coconut sorbet is an easy, refreshing dessert that brings tropical flavors to your table with minimal effort. With just a quick blend and a few hours of freezing, you’ll have a creamy, fruity treat suitable for a variety of diets. It’s simple, wholesome, and perfect for warm days or anytime you crave a naturally sweet frozen delight.

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