Pineapple Coconut Sorbet

All you need is a La Dona air pineapple, coconut milk, and a blender to create this naturally sweet, creamy treat. Enjoy it in a cone or on top of our pineapple crisp.

6 persons
Cooks In
15 minutes plus freezing time
  • 1 whole pineapple 
  • 1-2 cans full-fat coconut milk
  • 1 tablespoon pure maple syrup (optional)
  • 1 tsp vanilla extract (optional)
  • Optional toppings: toasted coconut, granola, candied pineapple, slivered almonds
  1. A day ahead of time: dice the pineapple: Cut off both ends of the pineapple. Resting the pineapple on one of its flat ends, carefully slice off the skin. Dice the fruit, being sure to remove the tough core and any remaining spiky brown “eyes” that dot the exterior. You should get 3-4 diced cups, depending on the size of your pineapple. Add the fruit to a large freezer bag or airtight container and store in the fridge until frozen solid, about 12 hours. 
  2. Blend the ingredients: when the pineapple is frozen, add all of the diced pineapple to a blender or food processor. Add the first can of coconut milk, and the vanilla extract and maple syrup, if desired, and blend until smooth. You want a milkshake consistency that is thick but even-textured and creamy. If your mixture is too chunky, add more coconut milk, a few tablespoons at a time, until the chunks blend out. If your mixture ended up too runny, don’t worry! You can pour or scoop out the extra liquid with a spoon, or try adding more fruit to the blender–a banana, frozen berries, or frozen mango will work well. You can also use ice cubes. 
  3. Freeze the sorbet: transfer the mixture back into a freezer-safe container and allow to solidify in the freezer for 3 to 6 hours. 
  4. To serve: remove the container from the freezer and allow the sorbet to thaw at room temperature until scoopable–this may take up to an hour. Sprinkle with your favorite ice cream topping, or try toasted coconut flakes, candied pineapple, or slivered almonds. This recipe makes about 6 servings.

About This Recipe

There’s nothing quite like central Texas in the spring, if you’re quick enough to notice it. The pecan trees sprout fresh leaves, jasmine flowers explode across backyard fences, and the grass turns Emerald City green...for what feels like two weeks, followed by an abrupt mid-May ascent into the oppressive 100-degree days of summer. For those of us with indoor jobs, this means we have to be really intentional about getting outside on the weekends to take advantage of the nice weather. One of my favorite ways to enjoy the outdoors as the temperature heats up is to take leisurely Saturday afternoon walks, made all the more sweet with a home-scooped ice cream cone in tow. But what if you can’t make it to the grocery store for a fresh pint of mint chocolate chip? Enter this homemade pineapple coconut sorbet.

Creating your own creamy sorbet from blended frozen fruit and coconut milk is a healthy and refreshing way to use up produce while getting a dose of naturally-sourced antioxidants like Vitamin C. The next time you find yourself with an uneaten carton of berries, a bunch of brown bananas, or a pineapple you don’t know what to do with, dice the fruit and throw it in the freezer. The next day, you can whip up a delicious, no-churn frozen treat without wasting a bite. 


The key to this creamy treat lies in its full-fat coconut milk base. This boosts the flavor and texture of the frozen fruit so that when it melts from, say, a warm breeze on a summer evening stroll, it tastes creamy, not watery. Maple syrup and vanilla extract can help enhance the flavor, but if you’re fresh out, don’t fret: since La Dona pineapples come chock-full of natural sugars, you don’t actually need to add sweetener to this recipe. 

Unlike the unripe, green-skinned pineapples most folks are used to buying, our pineapples ship by air freight, so they arrive at the grocery store within 48 hours of being picked off the plant. This way, the fruit has more time to mature in the field, increasing its sugar content and deepening in rind color from green to rich gold. If you’ve never had an air pineapple before, you’ll find the flavor much sweeter than expected, noticeably free from the tongue-burning sensation you get from pineapples that were picked, shipped, and bought still green. When combined with creamy coconut milk, the fruit becomes even more lovely. If you could scoop a piña colada into a waffle cone, it would taste like this. 

Initially, I couldn’t decide how to classify this recipe–ice cream, sherbet, sorbet? Technically speaking, sorbet denotes a frozen dessert made of fruit, sugar, and sometimes water, while sherbet refers to frozen fruit-and-dairy milk concoctions. Ice cream is, naturally, the creamiest frozen treat variant, made of churned cream, milk, and flavorings. One would think that a coconut-based frozen treat could easily land in any one of these categories, since it doesn’t contain any disqualifying milk solids, yet freezes and melts quite like something that does.So, in the spirit of the whimsicality and delightfulness of frozen treats of all stripes, I went with what sounded prettiest to me. Pineapple coconut sorbet it is! 

Serve your sorbet with a dusting of toasted coconut flakes, sliced almonds, or scooped over warm pineapple coconut crisp.