Name: Coconut Pineapple Sorbet
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 1 lb chicken breast or thighs, cut into bite-sized pieces; 1/2 cup sweet and sour sauce; 1/4 cup pineapple juice; 1/4 cup rice vinegar; 2 tablespoons soy sauce; 1 tablespoon brown sugar; 1 tablespoon cornstarch; 1/2 cup bell pepper, chopped; 1/2 cup onion, chopped; 1 tablespoon olive oil; 1 tablespoon garlic, minced; 1/2 teaspoon ginger, minced; Cooked rice, for serving

Why You’ll Love This Recipe

Captures classic piña colada flavour in a dairy-free, alcohol-free dessert.
Requires only five simple ingredients and minimal equipment.
Naturally vegan, gluten-free, and nut-free.
No custard base—prep is quick, and the texture remains light and refreshing.
Keeps scoop-able for days when stored correctly.

Ingredients

Pineapple chunks (fresh or frozen, well-ripened)
Unsweetened full-fat coconut milk (canned)
White granulated sugar or maple syrup
Fresh lime juice
Pinch of sea salt (optional, for flavour balance)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Prepare a simple syrup (optional). In a small saucepan, combine 150 g sugar and 180 ml water. Bring to a boil, stir until clear, then cool completely.
Blend the base. In a blender, purée 3 cups pineapple, the cooled syrup (or 3 Tbsp maple syrup), 400 ml coconut milk, 2 Tbsp lime juice, and a pinch of salt until silky-smooth.
Chill. Cover and refrigerate 1 hour, or until the mixture is thoroughly cold (≤ 4 °C).
Churn. Pour into an ice-cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes) until it reaches a soft-serve consistency.
Ripen. Transfer to a shallow, airtight container, press parchment onto the surface, seal, and freeze until firm—approximately 4 hours.
Serve. Let the sorbet stand at room temperature for 5 minutes before scooping. Garnish with toasted coconut flakes or a fresh pineapple wedge if desired.

Servings and Timing

Yield	Prep	Churn	Freeze	Total
6–8 servings	15 min	20 min	4 hr	≈ 4 hr 35 min

Variations

Piña Colada Twist: Add 2 Tbsp dark rum before churning for an authentic cocktail nuance and a softer texture.
Ginger-Lime Kick: Blend in 1 tsp freshly grated ginger for gentle warmth and extra brightness.
No-Churn Method: Freeze the blended base in a shallow tray, whisking vigorously every 30 minutes for 3–4 hours until evenly granular.
Tropical Trio: Replace one-third of the pineapple with mango for a more complex fruit profile.

Storage / Reheating

Store sorbet in an airtight, rigid container with minimal headspace at −18 °C or colder for up to two weeks. Press plastic wrap directly onto the surface before sealing to reduce ice-crystal formation. Allow 5–10 minutes at room temperature to soften before scooping; avoid microwave thawing, which causes uneven melting and refreezing.

FAQs

How ripe should the pineapple be?

A ripe pineapple smells sweet at the stem end and yields slightly to gentle pressure; underripe fruit produces a muted flavour.

Can I use canned pineapple?

Yes—use fruit packed in juice, drained well. Avoid syrup-packed varieties, which add excess sugar.

Do I need an ice-cream maker?

Not strictly. A no-churn method works, though the texture will be somewhat icier and less uniform.

Why is lime juice included?

A touch of acidity sharpens the overall flavour and prevents the sorbet from tasting flat.

Will light coconut milk work?

It will, but the reduced fat yields a lighter mouthfeel and slightly icier finish.

How can I prevent the sorbet from freezing rock-hard?

Proper sugar content, a tablespoon of alcohol, or a small amount of corn syrup lowers the freezing point and keeps the sorbet scoop-able.

Is a sugar-free version possible?

Yes—replace granulated sugar with an equal weight of erythritol or allulose, which mimic sugar’s bulk and freezing properties.

How long should the sorbet ripen before serving?

Allow at least 4 hours of freezer time after churning for a stable, scoop-able texture.

Can I refreeze melted sorbet?

Repeated thawing and refreezing degrades texture by forming large ice crystals; prepare a fresh batch for best quality.

What garnishes pair well?

Toasted coconut flakes, fresh mint leaves, or a drizzle of passion-fruit purée complement the sorbet’s tropical notes.

Conclusion

With its bright pineapple tang and creamy coconut base, Coconut Pineapple Sorbet offers a taste of the tropics in every bite. Simple preparation steps and accessible ingredients make it an ideal make-ahead dessert for warm-weather gatherings or anytime you crave a light, refreshing treat. Follow the guidance above, and enjoy spoonfuls of sunshine straight from your freezer.