Description
A dairy-free tropical delight with ripe pineapple, zesty lime, and creamy coconut milk. Light, refreshing, and perfect for summer, this vegan sorbet takes just 15 minutes of prep before churning in the freezer.
Ingredients
2 cups ripe pineapple, fresh or thawed frozen
3 tablespoons freshly squeezed lime juice
1 cup full-fat coconut milk
3 tablespoons organic cane sugar (adjust to taste)
1 teaspoon lime zest (optional, for aroma)
Instructions
Chop pineapple into large chunks and process in a food processor until smooth
Transfer pineapple purée to a bowl and stir in lime juice, coconut milk, and sugar until sugar dissolves
Chill the mixture in the refrigerator for 15 minutes
Pour into a shallow metal container and place in the freezer for 1–2 hours, or until partially frozen
Remove and use a fork to vigorously scrape and swirl the sorbet until it reaches a soft-serve consistency
Return to the freezer for 1 hour to firm up
Notes
Use overripe pineapple for maximum natural sweetness
For a creamier texture, chill the mixing bowl and food processor blades beforehand
Store in an airtight container in freezer for up to 3 weeks
Add 1/4 cup crushed macadamia nuts or toasted coconut flakes if desired
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 20g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg