This homemade pineapple coconut sorbet is made with only 6-ingredients and is refined sugar-free and dairy-free! This easy frozen dessert is easy to make, full of flavor, and totally dreamy!
Course:
Dessert
Cuisine:
American
Keyword:
Pineapple Coconut Sorbet
Servings: 5 Servings
Author: Michelle
-
3
cups
fresh pineapple, cubed
-
3-4
Tbsp
honey or maple syrup (it depends how sweet you prefer your sorbet)
-
1
cup
coconut milk
-
1/2
tsp
Nielsen-Massey Pure Almond Extract
-
juice of 1/2 lemon
-
1
cup
shredded coconut
-
In a blender or food processor, blend pineapple, honey (or maple syrup), coconut milk, Nielsen-Massey Pure Almond Extract, lemon juice, and 1/2 cup of shredded coconut together until well combined.
-
Pour the mixture into your ice cream maker, and add in the remaining 1/2 cup of shredded coconut. Churn sorbet according to your manufacturer's directions (mine took 18-20 minutes).
-
Eat immediately (for soft-serve sorbet), or pour sorbet into a freezer-safe container and freeze until ready to eat.
-
If sorbet is frozen overnight, it will probably need 15-20 minutes to thaw a bit before scooping sorbet (or dip scoop into hot water).