Creamy Pineapple Coconut Sorbet (Dairy Free)
August 11, 2014 • Desserts,
I really struggled with what to call this dessert when I created it. It’s not ice cream – it doesn’t contain any dairy at all. It’s not sherbet – but the texture is a little like sherbet in that it’s kind of creamy, but kind of icy. It’s definitely fruity – it’s made from only coconut and pineapple. So in the end I figured that made it a creamy sorbet. No matter what you call it though, this is a refreshing summer dessert that’s especially great as an alternative to ice cream if you can’t digest lactose.Perhaps more importantly, this frozen treat has very little added sugar, and it comes together in minutes. If you keep coconut milk and pineapple on hand you can keep the cans in the refrigerator and they’ll be cold and ready to go whenever you get the urge to whip up a batch. Now that sounds dangerous, doesn’t it?
- ¼ cup sugar
- 2 tablespoons water
- 2 (13.5-ounce) cans full fat coconut milk
- 1 (20-ounce can) crushed pineapple (with juices)
- 1 teaspoon vanilla extract
- Heat the sugar and water in a small saucepan over medium high heat just until the sugar dissolves, about 2-3 minutes, to create a simple syrup. Pour into a small bowl to let it cool slightly.
- Combine the simple syrup with the coconut milk and pineapple; stir in the vanilla.
- Process in an ice cream machine according to manufacturer's directions. Transfer semi-frozen mixture to the freezer to freeze until firm. To serve, let stand on the counter for a few minutes or microwave for a minute to soften the sorbet.