If you’re on the hunt for an unbelievably easy, tropically delicious treat, this 2 Ingredient Pineapple Coconut Sorbet will absolutely steal your heart. With just a can of coconut milk and sweet, juicy pineapple, you can whip up a refreshing, dairy-free dessert that comes together in minutes—and it’s so creamy and dreamy, no one will ever guess it’s vegan and paleo!
Why You’ll Love This Recipe
- Just Two Ingredients: There’s no complicated shopping list—everything you need for 2 Ingredient Pineapple Coconut Sorbet is probably already in your pantry or freezer.
- Naturally Sweet & Creamy: The combination of ripe pineapple and luxurious coconut milk delivers pure, tropical bliss, with no dairy required.
- Ridiculously Easy: All you need is a blender or food processor and a little patience while it chills—prep time is five minutes, tops!
- Vegan, Paleo & Allergy-Friendly: Everyone at the table can dig in, since this sorbet is free of dairy, gluten, and refined sugar.
Ingredients You’ll Need
This truly is a sorbet built on simplicity! Each ingredient is thoughtfully chosen: the pineapple brings brightness and a lovely natural sweetness, while coconut milk transforms everything into pure, creamy silk. Don’t let the short ingredient list fool you—it’s the secret to that sunshine-in-a-bowl flavor.
- Fresh or Frozen Pineapple Chunks: Go for juicy, ripe pineapple for the boldest, sweetest flavor; frozen works beautifully and makes the process even speedier.
- Full-Fat Coconut Milk: Use a can of full-fat (not lite) coconut milk for ultimate creaminess—shake the can well so the coconut cream and liquid are blended.
- Pure Maple Syrup (Optional): If your pineapple isn’t ultra-sweet, maple syrup will give the sorbet a subtle, floral lift without overpowering the tropical vibe.
Variations
The beauty of this 2 Ingredient Pineapple Coconut Sorbet is how effortlessly you can customize it to suit your mood, fridge contents, or dietary needs. Let your imagination (and your fruit bowl) run wild—there are so many ways to play with the tropical base!
- Mango Coconut Sorbet: Swap half the pineapple for frozen mango for an extra-creamy, sunset-colored twist.
- Lime Zest & Juice: Add a tablespoon of fresh lime juice plus a bit of zest for irresistible brightness and zip.
- Strawberry Addition: Blend in a handful of strawberries for a pink, berry-kissed version that kids and adults love.
- Pina Colada Sorbet: Mix in a splash of rum (for adults only!) to amp up that vacation flavor.
How to Make 2 Ingredient Pineapple Coconut Sorbet
Step 1: Blend the Pineapple & Coconut Milk
Place your pineapple chunks (fresh or frozen), coconut milk, and maple syrup (if using) straight into your blender or food processor. Let them whirl together until you’ve got a thick, totally smooth puree—don’t forget to scrape down the sides a couple times so all those sunny flavors get perfectly mingled.
Step 2: Freeze Until Scoopable
Pour the vibrant pineapple-coconut mixture into a freezer-safe, airtight container. Pop it in the freezer for at least 3–6 hours, until the sorbet is solid. Before serving, let it sit at room temperature for 10–40 minutes (or give it a gentle zap in the microwave) so it becomes soft and scoopable—true sorbet perfection!
Pro Tips for Making 2 Ingredient Pineapple Coconut Sorbet
- Pineapple Perfection: Using the sweetest, juiciest pineapple you can find brings the sorbet’s fruity flavor to life—taste your fruit before blending!
- Shake Up Your Coconut Milk: Make sure to shake the can vigorously before opening so you get a smooth blend of coconut cream and liquid—lumps are the enemy of silky sorbet.
- Don’t Chill Coconut Milk: Room temperature coconut milk will blend more evenly and prevent the fat from clumping up in the blender.
- Taming the Freeze: Sorbet freezes firmly—be patient and allow it to thaw on the counter, or use the microwave for 15-second bursts until scoopable!
How to Serve 2 Ingredient Pineapple Coconut Sorbet
Garnishes
This is where you can really have fun! Top each bowl of 2 Ingredient Pineapple Coconut Sorbet with fresh pineapple wedges, toasted coconut flakes, a few sprigs of mint, or even a sprinkle of lime zest for a gorgeous, refreshing finish that looks as good as it tastes.
Side Dishes
Pair your sorbet with crisp coconut cookies, a platter of mixed tropical fruits, or a scoop of dairy-free vanilla ice cream for a creamy-meets-fruity dessert. It also makes a fantastic palate cleanser after a summer barbecue or a spicy meal.
Creative Ways to Present
Scoop your 2 Ingredient Pineapple Coconut Sorbet into hollowed-out pineapple halves for a showstopper centerpiece, pack it into mini mason jars for picnics, or layer it with fresh berries and granola as a stunning parfait. It even works as a frosty mixer for summery cocktails!
Make Ahead and Storage
Storing Leftovers
Keep any uneaten sorbet in a tightly sealed container in your freezer. For best texture and flavor, enjoy it within 2–3 days—the sooner, the silkier! Let it soften at room temperature before scooping.
Freezing
This recipe is made for the freezer! The sorbet will freeze quite solid, so plan on letting it thaw for 15–40 minutes (depending on your kitchen temperature) for those perfectly creamy scoops.
Reheating
While you can’t “reheat” sorbet, you can soften it! If it’s frozen solid, microwave the sorbet in 15-second bursts until scoopable, or place it in the fridge for about 30 minutes before serving—easy peasy.
FAQs
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Can I make 2 Ingredient Pineapple Coconut Sorbet without a blender?
A good blender or food processor is ideal for that creamy, smooth texture, but you can try using a strong immersion blender or mash the pineapple extra-fine by hand before mixing—just know the sorbet may be a little more rustic (but still delicious!).
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Is canned or fresh pineapple better for this recipe?
Fresh or frozen pineapple delivers the brightest, purest flavor and the best texture—but in a pinch, you can use canned pineapple (drained), though your sorbet will be a bit softer and may need a little less maple syrup.
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Why is my sorbet rock-hard straight from the freezer?
That’s normal for homemade sorbet! Because it lacks the stabilizers found in store-bought ice creams, it freezes very firm. Simply let it thaw at room temp or give it a quick zap in the microwave until it’s scoopable and creamy again.
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Can I use light coconut milk for 2 Ingredient Pineapple Coconut Sorbet?
You can use light coconut milk if you wish, but your sorbet will be less creamy and more icy. Full-fat coconut milk is definitely the way to go for that rich, luscious texture!
Final Thoughts
There’s nothing better than sharing a bowl of this 2 Ingredient Pineapple Coconut Sorbet with friends or family on a sunny day—or any day that needs a taste of the tropics. I can’t wait for you to try this recipe and see just how joyful and easy homemade sorbet can be. Let each bite transport you to hammock-swinging, palm-tree-dotted paradise!
Print
2 Ingredient Pineapple Coconut Sorbet Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8-16 servings, about 4 cups
- Category: Dessert
- Method: Blending, Freezing
- Cuisine: Paleo, Vegan
- Diet: Vegan
Description
This 2-ingredient Pineapple Coconut Sorbet is a refreshing and creamy treat that is not only delicious but also paleo, dairy-free, and vegan. With the tropical flavors of pineapple and the creaminess of coconut milk, this sorbet is a perfect guilt-free indulgence on a hot day.
Ingredients
Pineapple Sorbet:
- 3 cups fresh or frozen pineapple chunks
Coconut Milk Mixture:
- 1 can (13.66 oz) full-fat coconut milk
- 1 tablespoon pure maple syrup (optional)
Instructions
- Add Ingredients: Add pineapple, coconut milk, and maple syrup (if using) to a blender or food processor.
- Blend: Blend until smooth, scraping down the sides of the blender as needed.
- Freeze: Pour the mixture into a freezer-friendly, airtight container. Freeze for 3-6 hours until completely frozen.
- Thaw and Enjoy: Allow the sorbet to thaw for 10-50 minutes before scooping. Enjoy this delightful treat!
Notes
- Do not chill coconut milk; use room temperature canned coconut milk. Shake well before using.
- To quickly thaw, place the sorbet in a microwave-safe container and microwave in 15-second increments until slightly soft and scoopable.
- Store sorbet in an airtight container in the freezer. Best when served within the first day.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
