Description
Easy 2-ingredient pineapple sorbet with frozen pineapple, coconut milk, and no-added sugar. Perfect for a healthy warm weather treat!
Ingredients
- 20 oz. frozen pineapple (~4 cups frozen pineapple)
- 1/2 cup Edward & Sons Native Forest Organic Unsweetened Classic Coconut Milk
- OPTIONAL: 1 TBSP unrefined coconut sugar
Instructions
- If coconut cream and water has separated from the can, add it to a large mixing bowl and whisk together to recombine.
- Add the frozen pineapple and coconut milk to a high-speed-blender and process everything for 2-3 minutes, using a toggle to smooth and churn. Continue this until the consistency is smooth and creamy, with little to no visible pineapple chunks.
- Enjoy the sorbet immediately for a “soft serve” feel, or freeze for more of a sorbet feel.
- To freeze, scoop the blender contents in a 9 x 13 loaf pan and smooth with the back for a spoon. Freeze the pan for 1-2 hours, until the sorbet is solid and scoop-able.
- Enjoy! Store in the freezer for 1-2 weeks.
Notes
Adapted from No Meat Athlete Cookbook
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Freezer
- Cuisine: Vegan, Gluten-Free, Oil-Free, Paleo, Refined-Sugar-Free