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

Recipe by Well Done May 2017


Read the full recipe after the video.

Recipe Summary

5 mins
1 hr 5 mins
Serves 8 (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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.