Piña Colada Pineapple & Coconut Cream Sorbet
A tropical, creamy, naturally sweet sorbet that tastes like a frozen piña colada! It’s bright pineapple, rich coconut, fresh lime, and a hint of vanilla. The little extras really elevate it and make it taste like something from a beachside café!
Takes 6 hours 10 minutes
Serves 4
Ingredients
- 1 large ripe pineapple peeled, cored & chopped into chunks
- 400 ml full-fat coconut milk or coconut cream
- Juice of 2 limes
- 2 –3 tbsp maple syrup or honey optional, depending on sweetness of pineapple
- 1 tsp vanilla extract
- Small pinch sea salt
Optional extras
- 2 tbsp toasted desiccated coconut
- Zest of 1 lime
- Small thumb fresh ginger
- Tiny splash of dark rum or rum extract for authentic piña colada flavour
- Few fresh mint leaves
Instructions
- Spread the pineapple and banana pieces onto trays or plates lined with parchment paper. Freeze until completely solid — ideally overnight. If using coconut milk, freeze it in ice cube trays for a creamier texture.
- Assemble the Nama Juicer with the sorbet attachment.
- Alternate feeding frozen pineapple, banana, and frozen coconut cubes through the machine.
- Add lime juice, vanilla, sea salt, and any optional extras as you go.
- Stir through toasted coconut and lime zest at the end for texture and freshness.
To Serve
- Serve immediately for soft-serve texture, or freeze for 1–2 hours for a firmer scoopable sorbet.
Top with:
- Toasted coconut flakes
- Fresh pineapple wedges
- Lime zest
- Mint leaves
- Crushed roasted macadamias for extra richness
