Creamy pineapple and coconut sorbet with a hint of rum is the perfect end of summer treat!
Hey there friends! Danae from Recipe Runner back again to share one more summer treat before we head into fall and all things pumpkins, apples, and comfort food. Piña Colada Sorbet!
I know some of you are probably already knee deep in saving pumpkin recipes that you are seeing all over Pinterest, but come on now, it’s still August! Let’s not rob summer of its final month. I think once the kids go back to school everyone decides that summer is over and fall is here. Well I am not one of those people. I’m hanging on to every last drop of the warm perfect summer weather, the amazing summer fruits and vegetables, evenings spent sitting on the deck and grilling dinner, and of course all the frozen desserts! This Piña Colada Sorbet has been one of my favorite treats to eat this summer and you should definitely make it before the cool fall weather sets in.
This sorbet couldn’t be easier to make. All of the ingredients are blended together in your blender, chilled in the fridge, then put in an ice cream maker until you end up with some of the creamiest sorbet you’ve ever tasted. I was debating whether to call this sorbet or sherbet. While there is no dairy in it, it does use coconut milk. It’s a toss up I guess, but I’m sticking with sorbet.
The flavor of this sorbet is everything you would expect to find in piña colada. Fresh pineapple, coconut milk, lime juice, and of course some dark rum! The rum not only adds that unmistakable island flavor, but it also keeps the sorbet from turning into a frozen block of ice. Fortunately or unfortunately depending on how you look at it, there isn’t enough rum in here to make you tipsy, but I highly recommend using it for both flavor and the consistency of the sorbet. I hope you enjoy the final month of summer and a bowl of this sorbet! I’ll be back next month to satisfy your fall cravings!
Piña Colada Sorbet
- 1 fresh pineapple, cubed
- 1 cup light canned coconut milk
- 2/3 cup granulated sugar
- Juice of a lime
- 2 tablespoons dark rum
- ½ teaspoon coconut extract, optional
- Add all of the ingredients to a blender and blend until smooth.
- Refrigerate the mixture until it is cold.
- Whisk the mixture if it has separated then pour the mixture into an ice cream maker.
- Freeze the sorbet according to the manufacturers instructions.
- Store the sorbet in an airtight freezer safe container in the freezer until ready to serve.
More Sorbet and Sherbet Recipes:
Hi! I just stumbled across your recipe – thank you for posting! I’ve been making gelato and sorbets for the past year using my ice cream maker. One question about this recipe – do you strain the blended mixture? Pineapple is fairly fibrous and I strain my mango sorbet so the final product melts in the mouth without leaving any residue.
Hi Andy! I don’t usually strain the blended mixture because my blender purees it really good. However, you can definitely strain the mixture if you’re concerned about the residue fibers. Let us know what you think if you try it. Thanks so much!
Sounds and looks good. Since I don’t have an ice cream machine, can I use the loaf pan like you show?
Yes, you can definitely try. I’ve never tested this recipe without an ice cream maker but it should work if you just freeze it. The consistency may be a little different. Enjoy!
Will this still work if I don’t have an ice cream maker?
Hi, Val! I’ve never tested this recipe without an ice cream maker but it should work if you just freeze it. The consistency may be a little different. Enjoy!
This looks amazing! Will the texture be much different if I leave out the rum?
No, the texture won’t be too different if you omit the rum. Enjoy!