Five ingredient Piña Colada Sorbet

I scream, you scream, we all scream for.. sorbet? Five ingredient Piña Colada sorbet to be exact. Pineapple, coconut, a touch of honey for sweetener. Refreshing and tropical.

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Its summer time now and the days are HOT here in Vegas. We love it, and treats like this piña colada sorbet help keep us cool. I try to mix things up with the frozen treats I make. Such as more decadent homemade ice cream like my coffee bean ice cream, or in popsicle form like my Mexican Paletas. We make homemade frozen treats at least once a week

Equipment needed:

• Saucepan and spoon
• Blender
• ice cream maker
• Freezer safe pan, tub or bowl with a lid

I had never made churned ice creams or sorbets at home until I got my Kitchen Aid mixer years ago that came with the ice cream maker attachment. Which was SO awesome because I had wanted the ice cream maker and I use it ALL THE TIME!!

I also use my Cuisinart ice cream maker since I make a lot of homemade ice cream and sorbet, I needed two ice cream makers. And I have a chest freezer with enough freezer space to keep both bowls frozen. BUT - you don't need either to make this sorbet. You can make it no-churn as well.

Ingredients needed for this recipe:

• Coconut milk
• Crushed pineapple (fresh or canned)
• Pineapple juice (either from a can or jar or the leftover juice from the canned pineapple)
• honey
• shredded coconut - unsweetened and toated
• Rum - completely optional

How to make homemade sorbet:

• This recipe starts with heating the coconut milk and honey together first then letting it cool.
• Half of the crushed pineapple gets blended with the coconut milk mixture until smooth
• The remaining crushed pineapple, toasted coconut and optional rum are mixed in
• Chilled until ready to churn
• For no churn option - pour mixture into a freezer safe bowl, tub or even a high sided pan ( like a brownie pan) and stir once an hour until firm-ish.

Pro Tip:

Although the rum is optional, you can add in a little bit of rum or vodka even just to keep the sorbet scoopable once frozen.

While ice cream is delicious, I don't do a whole lot of dairy consumption myself. So I stick to ices, popsicles and sorbets. This piña colada sorbet is non-dairy since it uses coconut milk. Usually when I make full-dairy ice cream its for my husband and kids who happily consume it.

Other frozen treats you may like:

• Coconut Hibiscus Ice Cream
• Calamansi Mango Sorbet Bars
• Guava Hibiscus Mint Sorbet
• Dark Chocolate Dipped Passionfruit Ice Cream Pops

Piña Colada Sorbet Recipe:

5 ingredient Pina Colada Sorbet

Shanna

Delicious tropical sorbet with only 5 ingredients

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings 8 -10 servings

Ingredients

  

• 2 ½ cups organic full fat coconut milk
• 2 cups crushed pineapple, divided.
• ½ c pineapple juice, reserved from crushed pineapple or organic juice from a bottle
• ¼ c honey
• ½ c shredded coconut, unsweetened
• 2 tablespoon coconut rum, optional

Instructions

 

• In a saucepan over low heat combine the coconut milk and honey and stir until heated. Turn off heat and let cool
• In a blender combine the coconut milk mixture, 1 cup of the crushed pineapple and pineapple juice and blend until smooth. Place in a container and stir in the remaining crushed pineapple and coconut. Chill well, at least 4 hours.
• Freeze the mixture in your ice cream maker according to manufacturers instructions. When it is almost done pour in the rum. The rum is optional but it will help keep the sorbet from freezing rock solid.
• Freeze in an airtight container until ready to serve.