Hands-on Time
10 Mins
Total Time
5 Hours
Yield
10 servings (serving size: 1/2 cup)
Photo: Anna Williams; Styling: Pam Morris

How to Make It

Step 1

Place first 3 ingredients in a blender, and process until smooth and sugar dissolves. Combine pureed pineapple mixture, coconut milk, and cream of coconut in a bowl; stir with a whisk. Cover and refrigerate until thoroughly chilled.

Step 2

Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm.

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