Tropical Pina Colada Sorbet
Transport yourself to a tropical paradise with this refreshing and creamy Tropical Pina Colada Sorbet. Combining the tangy sweetness of frozen pineapple chunks with the rich and smooth texture of coconut milk, this delightful treat is naturally sweetened with honey and brightened with a splash of fresh lime juice. Perfect for a hot summer day or as a light and delicious dessert, this sorbet is incredibly easy to make. Top it off with toasted coconut flakes for an extra touch of tropical flair. Let’s dive into the recipe and savor the flavors of the tropics!
Prep Time: 5 minutes + 2-3 hours of freeze time Yield: 3 servings Serving Size: 2 scoops
Ingredients:
- 2 cups frozen pineapple chunks
- 1 cup unsweetened light coconut milk
- 1 tbsp. honey
- 1 tbsp. fresh lime juice
- Dried unsweetened coconut flakes, toasted (for topping)
Directions:
- In a blender, combine frozen pineapple, coconut milk, honey, and lime juice. Blend until smooth and creamy.
- Transfer the mixture to a container and freeze for 2-3 hours until firm.
- Scoop and serve. Top with dried, toasted coconut flakes.
Tips and Tricks:
- Fresh lime juice is best for a bright and tangy flavor. Roll the lime on the counter before juicing to get more juice out of it.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
- Place a piece of plastic wrap directly on the surface of the sorbet before sealing the container to help maintain its texture.
Nutrition Facts:
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