I made this Pineapple Sorbet with Coconut Flakes Recipe on a hot afternoon when I wanted something light but still satisfying. The fresh pineapple gave it a naturally sweet and tangy flavor that instantly refreshed me. What I loved most was how the coconut added a creamy, tropical balance without feeling heavy.
Every spoonful tasted like a mini vacation. Now, this sorbet has become one of my favorite homemade frozen treats. You can also enjoy seafood-inspired dishes like Crispy Honey Garlic Salmon Bites Recipe for a savory complement to light desserts.
Ingredients for Pineapple Sorbet with Coconut Flakes
- 2 cups fresh pineapple chunks – Ripe pineapple works best because it’s naturally sweeter and juicier, reducing the need for extra sugar.
- 1 can (13.5 oz) full-fat coconut milk – Full-fat coconut milk creates a smoother, creamier sorbet texture compared to light versions.
- 1/2 cup granulated sugar – Adjust based on how sweet your pineapple is; taste before freezing.
- 1 tablespoon fresh lime juice – Enhances the pineapple flavor and adds a refreshing citrus note.
- 1 teaspoon vanilla extract – Softens the sharp fruit flavors and adds depth.
- Pinch of salt – Balances sweetness and boosts overall flavor.
- 1/2 cup coconut flakes – Adds texture and reinforces the coconut taste.
Note: Several servings — this recipe yields approximately 4 servings.
Variations You Can Try
- Sugar-Free Option: Replace sugar with honey, maple syrup, or a sugar substitute of your choice.
- Extra Tropical Flavor: Add mango or passionfruit puree for a fruitier sorbet.
- Creamier Texture: Blend in a small amount of coconut cream along with coconut milk.
- Citrus Twist: Add orange or lemon zest for a brighter flavor profile. You might also enjoy pairing this with rich dishes like Cajun Shrimp and Salmon with Garlic Cream Sauce Recipe for a tropical-themed meal.
Cooking Time
- Prep Time: 10 minutes
- Freezing Time: 4 hours
- Total Time: Approximately 4 hours 10 minutes
Equipment You’ll Need
- Blender or food processor – To blend all ingredients until smooth
- Freezer-safe container – For freezing and storing the sorbet
- Ice cream maker (optional) – Helps achieve a smoother, scoopable texture
- Spatula – Useful for stirring and transferring the mixture
How to Make Pineapple Sorbet with Coconut Flakes Recipe?
This recipe is simple and doesn’t require cooking, making it perfect for beginners. Each step focuses on building flavor and texture. Take your time during blending and freezing for the best results.
Prepare the Pineapple
Cut fresh pineapple into small chunks, removing the core completely. Smaller pieces blend more smoothly and evenly. If using frozen pineapple, let it thaw slightly for easier blending.
Blend the Sorbet Base
Add pineapple, coconut milk, sugar, lime juice, vanilla, and salt to the blender. Blend until completely smooth and creamy. Taste the mixture and adjust sweetness if needed before freezing.
Freeze and Finish
Pour the mixture into a freezer-safe container and cover tightly. Freeze for several hours, stirring every 30 minutes if not using an ice cream maker. Once firm, fold in coconut flakes and freeze until scoopable.
Additional Tips for Making This Recipe Better
From my experience, these small tips make a big difference:
- I always taste the blended mixture before freezing to adjust sweetness.
- Chilling the mixture before freezing helps improve texture.
- Toasting the coconut flakes slightly adds extra flavor and crunch.
- Letting the sorbet sit for a few minutes before serving makes scooping easier.
How to Serve Pineapple Sorbet with Coconut Flakes Recipe?
Serve this sorbet in chilled bowls or dessert glasses for best presentation. Garnish with extra coconut flakes, fresh pineapple slices, or mint leaves. For a tropical look, serve it inside a hollowed pineapple shell. A light drizzle of lime juice can enhance the freshness.
Nutritional Information
Each serving contains approximately:
- Calories: 250–260 kcal
- Protein: 2–3 g
- Carbohydrates: 35–40 g
- Fat: 15–20 g
Make Ahead and Storage
Freezing
Store the sorbet in an airtight, freezer-safe container. It stays fresh for up to 2–3 weeks without losing flavor.
Thawing
Let the sorbet sit at room temperature for 10–15 minutes before serving. This helps soften it for smooth scooping.
Reheating
Sorbet doesn’t require reheating. Simply allow it to soften slightly before serving for the best texture.
Pineapple Sorbet with Coconut Flakes Recipe
Ingredients
Method
- Cut fresh pineapple into small chunks, removing the core completely. Smaller pieces blend more smoothly and evenly. If using frozen pineapple, let it thaw slightly for easier blending.
- Add pineapple, coconut milk, sugar, lime juice, vanilla, and salt to the blender. Blend until completely smooth and creamy. Taste the mixture and adjust sweetness if needed before freezing.
- Pour the mixture into a freezer-safe container and cover tightly. Freeze for several hours, stirring every 30 minutes if not using an ice cream maker. Once firm, fold in coconut flakes and freeze until scoopable.
Notes
- I always taste the blended mixture before freezing to adjust sweetness.
- Chilling the mixture before freezing helps improve texture.
- Toasting the coconut flakes slightly adds extra flavor and crunch.
- Letting the sorbet sit for a few minutes before serving makes scooping easier.