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!
Pineapple Coconut Sorbet
Servings: 5 Servings
fresh pineapple, cubed
honey or maple syrup (it depends how sweet you prefer your sorbet)
Nielsen-Massey Pure Almond Extract
juice of 1/2 lemon
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).