Description
This 2 Ingredient Pineapple Coconut Sorbet is a refreshing and tropical treat that is perfect for hot days. Made with just pineapple, coconut milk, and optional maple syrup, this sorbet is dairy-free, vegan, and paleo-friendly.
Ingredients
Units
Scale
Pineapple Sorbet:
- 3 cups fresh or frozen pineapple chunks
Coconut Milk Base:
- 1 can (13.66 oz) full-fat coconut milk
- 1 tablespoon pure maple syrup (optional)
Instructions
- Add Ingredients: Add pineapple, coconut milk, and maple syrup (if using) to a blender or food processor.
- Blend: Blend until smooth, scraping down the sides of the blender as needed.
- Freeze: Pour the mixture into a freezer-friendly, airtight container. Freeze for 3-6 hours, or until completely frozen.
- Thaw and Serve: Allow the sorbet to thaw for 10-50 minutes before scooping. Enjoy!
Notes
- Do not chill coconut milk. Use room temperature canned coconut milk and shake well before using.
- To quickly thaw, microwave the sorbet in 15-second increments until slightly soft and scoopable.
- Store sorbet in an airtight container in the freezer. Best enjoyed on the first day.
Nutrition
- Serving Size: 1 serving
- Calories: 143 kcal
- Sugar: 11g
- Sodium: 13mg
- Fat: 11g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
