You’re just 4 ingredients and 5-minutes-worth of hands-on work from this rich and luscious Piña Colada-inspired, non-dairy sherbet. Often confused with sorbet—which by definition, contains no dairy—sherbet is typically made with a dairy component like milk, buttermilk, or a heavier cream. However, this tropical twist is perfect for anyone with a dairy allergy or sensitivity, as the cool and creamy treat replaces the cream element of a typical sherbet with canned coconut cream—which provides the necessary amount of fat to lend this dairy-free, vegan dessert a rich, creamy mouthfeel without dairy. As refreshing as it is decadent, and simple-to-make as it is delicious, this coconut and pineapple goodness might just become you’re new favorite, quick and easy summer dessert.
4 cups chopped fresh pineapple (from 1 large pineapple)
1/2 cup granulated sugar
1 (14-oz.) can coconut cream
1 tablespoon lime zest plus 2 Tbsp. fresh juice (from 1 lime)
How to Make It
Combine pineapple and sugar in a medium saucepan. Bring to a boil over medium, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, until softened and slightly thickened, about 15 minutes. Remove from heat, and cool slightly, about 10 minutes.
Transfer mixture to a blender. Add coconut cream, zest, and juice; process until smooth. Pour into the bowl of an electric ice cream maker, and freeze according to manufacturer’s instructions, about 1 hour. Serve immediately, or freeze for later use.
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