Sunday, July 8, 2012

Made By Me Monday: Pineapple Coconut Sorbet

Hello. My name is Pamela. I am addicted to anything tropical. 

In my quest to be healthier, I am trying to give up buttercream for other options. Pineapple has come close.  We had a family gathering this past weekend. Normally, I would have whipped up some yummy cupcakes but I decided on something a little healthier. 

Pineapple Coconut Sorbet!

I never knew making sorbet was so easy.  The ingredients to this dessert are simple. The process is simple. You just need to allow yourself enough time for the freezing.

Pineapple Coconut Sorbet
1 fresh ripe Pineapple
1/3 cup Sugar
1/2 cup of Lite Coconut Milk, chilled
2 Tablespoons of Lime Juice
Flaked Coconut (optional)

Start by cutting the pineapple in half. Trim the pineapple. I did not use the core. Cut the pineapple into small pieces.

Add the pineapple pieces and sugar to your food processor. NOTE: the riper your pineapple, the less sugar you use. My pineapple was pretty ripe so I only used 1/4 cup of sugar.

Pulse the pineapple and sugar until the pineapple is liquid.

In a separate bowl mix the chilled Lite Coconut Milk with the lime juice. As the food processor is going, add the milk mixture to the pineapple mixture using the feed tube. Continue to process until the mixture is smooth and creamy.
 These are my helpers.When you have good helpers, cooking is easy. I just stood around and directed. They did all the work.  I hope you have such good help!

Afterwards, put the mixture into a container that you can freeze in. We made a triple batch due to the size of our family gathering. I put my mixture into my cupcake carrier from Tupperware. {Since I am not making cupcakes, the carrier has been a little sad from under-use. So we are trying to re-allocate uses for it!}

Put this mixture into a freezer for 2 hours. Take it out and put it back through the food processor one more time. Then freeze it for 5 hours. Sit it out and thaw slightly before scooping.

If you are using the flaked coconut, put it in a skillet on the stove and "dry" saute it until it is lightly brown. Use it to top your sorbet. 

The day of our family gathering, the temperature hit 105 degrees. This was a great cold treat to cool us down!


  1. This sounds amazing!!! I will be buying the ingredients tomorrow and will be trying this out! Yum!