There’s something about homemade sorbet that instantly feels like summer.
The first time I made this Pineapple Coconut Sorbet, I was surprised by how fresh and tropical it tasted—like a beach vacation in a bowl.
It’s fruity, creamy, and just the right amount of sweet, with no fancy ingredients or complicated steps required.
Why You’ll Love This Recipe
Naturally refreshing – No dairy, no heaviness, just clean tropical flavor.
Quick to prep – Everything goes into a blender.
Just a hint of rum – Adds depth without overpowering.
Beautiful texture – Smooth, soft, and scoopable straight from the freezer.
Perfect for summer – Light, bright, and cooling on hot days.
What You’ll Need (Ingredient Highlights)
Fresh pineapple – Juicy and sweet with a natural tang.
Light canned coconut milk – For a creamy tropical base.
Granulated sugar – Helps balance acidity and softens texture.
Lime juice – Adds citrusy brightness and zing.
Dark rum – Optional, but adds flavor and softness to the sorbet.
Coconut extract – Optional, enhances the coconut flavor.
Pro Tips Before You Start
Choose ripe pineapple – It should smell fragrant and feel slightly soft.
Chill the mixture – A cold base churns into sorbet more quickly.
Whisk before freezing – Coconut milk can separate, so mix well.
Use an airtight container – Prevents ice crystals and keeps it scoopable.
Let it sit before serving – A few minutes at room temp softens it perfectly.
How to Make Pineapple Coconut Sorbet
Step 1: Blend the Ingredients
Add pineapple, coconut milk, sugar, lime juice, dark rum, and coconut extract to a blender.
Blend until completely smooth.
Step 2: Chill the Mixture
Transfer the mixture to the fridge and refrigerate until it’s thoroughly cold.
Step 3: Whisk and Pour
If any separation occurs, whisk the mixture.
Then pour into your ice cream maker.
Step 4: Freeze the Sorbet
Churn the mixture according to your machine’s instructions until soft-serve consistency.
Step 5: Store and Serve
Transfer to a freezer-safe airtight container.
Freeze until firm, then scoop and enjoy!
What to Serve It With
Toasted coconut flakes on top
Fresh berries or mango slices
Coconut shortbread cookies
A drizzle of passionfruit syrup
Served in a hollowed-out pineapple for presentation
Variations / Substitutions
No rum – Leave it out for a kid-friendly version.
Add herbs – Mint or basil add a surprising twist.
Sweeter version – Add a splash of honey or agave.
Creamier texture – Use full-fat coconut milk.
Try other fruits – Swap pineapple for mango, banana, or papaya.
Storage & Leftovers
Freeze – Store in an airtight container for up to 1 month.
To serve – Let it sit for 5–10 minutes to soften before scooping.
Avoid iciness – Use enough sugar and chill mixture thoroughly before churning.
Refreeze tip – If it gets too hard, blend a portion and refreeze.
Batch-friendly – Easily double the recipe for a crowd.
FAQs
Can I use canned pineapple instead of fresh?
Yes, just drain it well and avoid pineapple in syrup.
Do I need an ice cream maker?
It helps with texture, but you can freeze the blended mix, then re-blend before final freezing.
What if my sorbet is too hard?
Let it sit out for 5–10 minutes or microwave for 10 seconds.
Is the rum necessary?
No, but it adds flavor and keeps the sorbet from freezing too solid.
Can I use less sugar?
Yes, but it may result in a more icy texture.
How long does it last in the freezer?
Up to a month in an airtight container, but best enjoyed within 2 weeks.
Can I add other fruit?
Absolutely—mango, banana, or passionfruit blend beautifully with pineapple and coconut.
Final Thoughts
This Pineapple Coconut Sorbet is everything I love in a summer dessert—bright, fresh, and unbelievably easy.
Whether you’re serving guests at a backyard barbecue or just cooling off after a long day, this sorbet delivers tropical joy in every bite.
It’s the kind of treat that turns an ordinary afternoon into a little escape.
