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overhead shot of pineapple sorbet in a loaf pan

No-Churn Pineapple Sorbet

No-Churn Pineapple Sorbet is a light and fruity summer dessert with tropical flavors, and you don't need an ice cream machine to make it.
Course Dessert
Cuisine American
Keyword No-Churn Pineapple Sorbet
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 595kcal
Author Catalina Castravet


  • 4 cups frozen pineapple
  • 1/4 cup maple syrup honey or agave
  • 1 lime juiced and zested
  • 1 cup of coconut cream not coconut milk*
  • 1 teaspoon coconut extract
  • 1/2 cup shredded unsweetened coconut flakes


  • Add the frozen pineapple pieces to a food processor or high-powered blender.
  • Blend on high until the pineapple has a crumb-like texture, stop to scrape the sides with a spatula a few times.
  • Then add the maple syrup and continue to blend until the mixture becomes smooth and creamy about 5 minutes.
  • Scoop the mixture into a bowl and stir in the rest of the ingredients.
  • Transfer to a freezer-safe dish, cover with plastic wrap, and freeze for a few hours or overnight.
  • Consume within a few days as it will get icier and harder the longer it is kept in the freezer.


* when you open a can of coconut milk, scoop just the flesh that separated from the liquid, in case you don't find coconut cream at the store.


Calories: 595kcal | Carbohydrates: 107g | Protein: 2g | Fat: 19g | Saturated Fat: 17g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 46mg | Potassium: 415mg | Fiber: 8g | Sugar: 96g | Vitamin A: 127IU | Vitamin C: 27mg | Calcium: 68mg | Iron: 1mg