Ninja Creami Pineapple Coconut Sorbet

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Dive into the tropical flavors of summer with our refreshing Pineapple Coconut Sorbet. This delightful treat is perfect for hot days, blending the sweet tanginess of pineapple with the creamy richness of coconut.

Whether you’re lounging by the pool or hosting a backyard barbecue, this sorbet is sure to be a crowd-pleaser!

Ninja Creami Pineapple Coconut Sorbet

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Course: DessertCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Calories

300

kcal

Freezing Time

6

Hours

Ingredients

• 1 fresh pineapple, peeled and cubed 🍍

• 1 cup coconut milk 🥥

• 1/2 cup sugar 🍚

• 1 tablespoon lime juice 🍋

• 1/4 teaspoon salt 🧂

Directions

• Prepare the Pineapple: Cut the fresh pineapple into small cubes and discard the core.
• Blend Ingredients: In a blender, combine the pineapple cubes, coconut milk, sugar, lime juice, and salt. Blend until smooth.
• Taste Test: Taste the mixture and adjust the sweetness by adding more sugar if necessary.
• Strain (Optional): For a smoother texture, strain the mixture through a fine mesh sieve to remove any fibrous bits.
• Freeze Mixture: Pour the mixture into a freezer-safe container. Cover and freeze for at least 6 hours or overnight until solid.
• Prepare Ninja Creami: Once frozen, remove the container from the freezer and let it sit at room temperature for about 10 minutes.
• Process in Ninja Creami: Scoop the frozen mixture into the Ninja Creami and process according to the manufacturer’s instructions until it reaches a smooth sorbet consistency.
• Check Texture: If the sorbet is too firm, add a splash of coconut milk and reprocess until smooth.
• Serve: Scoop the sorbet into bowls or cones and enjoy immediately.
• Garnish (Optional): Garnish with toasted coconut flakes or a sprig of mint for an extra touch of tropical flair.

Tips for the Creamiest Pineapple Coconut Sorbet in Your Ninja Creami

• Pick a ripe pineapple that smells sweet at the base and has golden skin. A green, under-ripe pineapple makes a sour, thin sorbet.
• Use full fat canned coconut milk, not the coconut milk beverage in a carton. The extra fat is what makes this sorbet taste creamy instead of icy.
• Shake or stir the can of coconut milk well before measuring. The cream rises to the top, and you want it mixed evenly through the base.
• Strain the blended base if your pineapple is very fibrous. Stringy bits freeze into chewy threads that the blade cannot smooth out.
• For the Ninja Creami, pour the base into a CREAMi pint up to the MAX FILL line and freeze it flat for 24 hours, then spin on SORBET. Add 1 tablespoon (15 ml) of coconut milk and RE-SPIN if it looks powdery.
• Fold in toasted coconut flakes or small pineapple pieces with the MIX-IN setting after the last spin.

Troubleshooting

• Too icy: Your coconut milk may be a light version, or the pineapple was very juicy. Add 2 extra tablespoons of sugar or 1 tablespoon of corn syrup next time.
• Powdery or crumbly: This is normal for a fruit sorbet. A splash of coconut milk or pineapple juice and one or two re-spins will fix it.
• Too tart: Pineapples vary in acid. Taste the base before freezing and add sugar a spoonful at a time. Cold makes things taste less sweet, so the base should taste a little extra sweet.
• Coconut flavor is weak: Add 1/4 teaspoon of coconut extract, or swap part of the sugar for cream of coconut.

Storage and Serving

This sorbet is best eaten right after spinning. For leftovers, smooth the top flat, put the lid on the pint, and freeze for up to 1 week. It will freeze very firm, so RE-SPIN it before serving rather than letting it melt on the counter.

Serve it in chilled glasses with a lime wedge, or scoop it into a hollowed-out pineapple half for a party. You can also blend a scoop with cold pineapple juice for a quick tropical slush.

Pineapple Coconut Sorbet FAQ

Can I use canned or frozen pineapple?

Yes. Frozen pineapple chunks work well, just thaw them a little before blending. Canned pineapple in juice works too, but drain it and reduce the sugar slightly for your Ninja Creami Pineapple Coconut Sorbet.

Can I use coconut cream instead of coconut milk?

You can, and it makes the sorbet even richer, almost like a soft-serve. Use 3/4 cup (180 ml) of coconut cream plus 1/4 cup (60 ml) of water.

Is this sorbet dairy free?

Yes. It uses coconut milk instead of dairy, so it is naturally dairy free and vegan when made with regular sugar that is labeled vegan.

Which setting should I use?

Use the SORBET setting for the first spin and RE-SPIN as needed. Avoid the ICE CREAM setting, which is made for higher fat bases.

Sweet, tangy, and creamy, Ninja Creami Pineapple Coconut Sorbet is an easy way to bring a tropical treat to your table.

More Ninja Creami Recipes to Try

• Easy Homemade Ninja Creami Dole Whip
• Ninja Creami Mango Coconut Gelato
• Ninja Creami Watermelon Sorbet

Serving Suggestions

This sorbet pairs beautifully with fresh fruit slices, a drizzle of honey, or even a splash of rum for an adult twist. Serve in a hollowed-out pineapple for an impressive presentation at parties!

Nutritional Information (per serving)

• Calories: 150
• Carbohydrates: 35g
• Protein: 1g
• Fat: 3g
• Fiber: 2g
• Sugar: 30g

Seasonal Recommendation

Best enjoyed in the summer when pineapples are at their peak freshness.

I remember the first time I made this sorbet—it was for a beach picnic with friends. The refreshing taste was an instant hit, and we ended up making it a summer tradition. Now, every time I taste this sorbet, it takes me back to those sunny, carefree days by the ocean.