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Pineapple-Coconut Sorbet

Pineapple-Coconut Sorbet

Nutrition Facts
  • cal. (kcal) 157
Pineapple-Coconut Sorbet
  • Makes: 88 servings
  • Prep: 25 mins
  • Start to Finish: 2 hrs
  • Carb Grams Per Serving: 38


  • 1/2 cup lite coconut milk
  • 1/2 cup sugar
  • 3 1/4 - inch slices peeled fresh ginger, crushed
  • 1 pineapple, (about 3 1/2 pounds), peeled, cored and cut into chunks
  • 2 teaspoons lime juice


  1. Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl.
  2. Place pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice. Cover and refrigerate until chilled, about 1 hour.
  3. Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)
  4. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
  5. Tip: MAKE AHEAD TIP: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker or food processor

Nutrition Information

Servings Per Recipe: 88
PER SERVING: 157 cal., 1 g total fat (1 g sat. fat), 6 mg sodium, 38 g carb. (3 g fiber), 1 g pro.