If you’re looking for a treat that feels like a tropical vacation in a bowl, this 2 Ingredient Pineapple Coconut Sorbet is pure magic! It’s sweet, creamy, and completely dairy-free with a sunny, vibrant burst of pineapple and luscious coconut in every bite. Whether you’re short on time or on a mission to eat a little cleaner (it’s vegan and paleo!), this quick sorbet guarantees summer refreshment with barely any effort.
Why You’ll Love This Recipe
- Unbelievably Easy: All you need is a blender and two main ingredients—truly zero stress and maximum reward, even on your busiest days.
- Tropically Delicious: It’s the ultimate creamy, icy treat with the irresistible combo of juicy pineapple and creamy coconut milk, no dairy required.
- Naturally Good-For-You: This sorbet is free from dairy and refined sugar, keeping snack time light, bright, and easily vegan or paleo.
- Make-Ahead Friendly: You can whip up a batch in minutes and keep it frozen until dessert cravings strike (or unexpected guests show up!).
Ingredients You’ll Need
You’ll barely believe the two simple ingredients are all you need for something so refreshing and creamy! Both the pineapple and coconut milk work together to create the perfect balance of tart, sweet, and ultra-smooth texture for this sorbet.
- Pineapple Chunks (fresh or frozen): Choose the ripest pineapple you can find, or grab frozen chunks for less prep; either way you’ll get bold, sweet-tart flavor as the fruity backbone of the sorbet.
- Full-Fat Coconut Milk (13.66 oz can): Make sure it’s room temperature and well-shaken; this gives the sorbet its rich, creamy texture and subtle coconut finish for authentic tropical vibes.
- Pure Maple Syrup (optional): For those who love a little extra sweetness, a tablespoon brings out even more of the pineapple’s natural sugars—but it’s completely up to you and doesn’t overpower.
Variations
This 2 Ingredient Pineapple Coconut Sorbet is endlessly customizable, so don’t be afraid to make it your own! Whether adapting for taste, allergies, or whatever’s in your pantry, these swaps will keep things fun and fresh.
- Mango Pineapple Sorbet: Swap half the pineapple for fresh or frozen mango chunks for a totally different tropical twist with a little extra creaminess.
- Spicy Pineapple Sorbet: Add a pinch of cayenne or chili powder to the blender for a sweet-heat sensation that’s surprisingly addictive.
- Lime Zest Addition: Grate some lime zest into the mixture before freezing for bright, citrusy zing that makes the flavors pop.
- No Added Sweetener: If your pineapple is ultra-sweet or you prefer your sorbet more tangy, leave out the maple syrup entirely.
How to Make 2 Ingredient Pineapple Coconut Sorbet
Step 1: Blend Everything Together
Start by adding your pineapple chunks, coconut milk, and optional maple syrup to a food processor or powerful blender. Blend on high until you have a silky-smooth, creamy mixture, stopping to scrape down the sides a few times to make sure every bit of fruit is blitzed.
Step 2: Freeze the Mixture
Pour the blended mixture into a freezer-safe, airtight container. Pop it into the freezer for 3-6 hours until totally frozen. This step is key for achieving that classic sorbet scoopable texture (and gives you a little anticipation for your sunshiney treat).
Step 3: Soften, Scoop, and Savor
When you’re ready to serve, let the container sit at room temperature for 10-50 minutes (depending on your freezer’s chill factor) to reach the ideal scooping consistency. If you’re impatient, a few quick bursts in the microwave will do the trick—just make sure your container is microwave-safe.
Pro Tips for Making 2 Ingredient Pineapple Coconut Sorbet
- Pineapple Prep Matters: For the creamiest texture, use frozen pineapple chunks straight from the freezer—or, for easier blending, thaw just until they’re frosty but not rock-hard.
- Shake Your Coconut Milk: Make sure to shake (not stir!) your can of coconut milk so the creamy top and liquid bottom are fully combined—clumpy coconut milk makes for uneven sorbet.
- Don’t Over-Freeeze: The sorbet has its best texture in the first 24 hours; if it’s been in the freezer longer, let it thaw a bit longer for easier scooping and a luscious, soft-serve texture.
- Sweetness Check: Taste your pineapple before blending—some are super sweet, some more tart. Adjust the maple syrup to suit your fruit and your sweet tooth!
How to Serve 2 Ingredient Pineapple Coconut Sorbet
Garnishes
This sorbet is beautiful as-is, but a few sprinkles of toasted coconut flakes, a scattering of fresh mint leaves, or even a handful of juicy berries can make it look and taste extra special. A wedge of pineapple or a twist of lime on the side adds retro dessert-bar charm!
Side Dishes
Pair your 2 Ingredient Pineapple Coconut Sorbet with fresh fruit platters, vegan shortbread cookies, or even a crisp coconut wafer for crunch. For a festive spread, serve alongside other fruit-based frozen treats for a DIY sorbet bar at your next get-together.
Creative Ways to Present
Scoop the sorbet into hollowed-out pineapple halves for a show-stopping centerpiece, serve in pretty glass dishes layered with coconut whipped cream, or freeze in silicone popsicle molds for grab-and-go tropical pops. Mini cones make for delightful, bite-sized treats for kids and grownups alike!
Make Ahead and Storage
Storing Leftovers
Transfer leftover 2 Ingredient Pineapple Coconut Sorbet into an airtight, freezer-safe container. Press a piece of parchment or wax paper right onto the surface before sealing the lid to help prevent ice crystals from forming and keep the texture velvety-smooth.
Freezing
This sorbet will keep beautifully in the freezer for 1-2 weeks, though the texture is at its peak the first day or two. If it gets too hard, just let it rest on the counter for about 20-40 minutes or microwave in short bursts until scoopable.
Reheating
Since sorbet isn’t for reheating in the traditional sense, simply thaw gently! With your container in hand, let it sit at room temperature or use 15-second microwave intervals to soften (never let it melt completely—that’s part of the sorbet magic).
FAQs
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Can I use canned pineapple instead of fresh or frozen?
You can use canned pineapple in a pinch, but fresh or frozen delivers far better texture and natural sweetness. If you go with canned, make sure it’s unsweetened and drain off as much juice as possible so your sorbet isn’t watery.
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Is this 2 Ingredient Pineapple Coconut Sorbet gluten-free?
Absolutely! Both pineapple and coconut milk are naturally gluten-free, and there are no hidden grains or flours in this recipe—so it’s perfectly safe for anyone avoiding gluten.
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Why is my sorbet rock hard straight from the freezer?
This sorbet can freeze very solid because there are no commercial stabilizers. Just let it thaw at room temperature for 10–50 minutes, or microwave in short increments if you’re in a hurry—then scoop and enjoy that dreamy texture.
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Can I make this sorbet in an ice cream maker?
Yes! If you prefer, pour the blended mixture into your ice cream maker and churn according to manufacturer’s instructions until thick and creamy; then transfer to a container and freeze as directed.
Final Thoughts
If you haven’t tried this 2 Ingredient Pineapple Coconut Sorbet yet, there’s no reason to wait—this recipe is fruity, creamy, and sunshine-filled happiness in a scoop! I can’t wait for you to enjoy how simple, customizable, and joyful this frozen treat is. Gather your ingredients and bring a little taste of the tropics to your kitchen today!
Print
2 Ingredient Pineapple Coconut Sorbet Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8–16 servings, about 4 cups 1x
- Category: Dessert
- Method: Blending, Freezing
- Cuisine: Paleo, Vegan
- Diet: Dairy-Free
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
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
