Pina Colada Sorbet

Sweet, Tangy and Tropical

Pina Colada Sorbet

Sweet, Tangy and Tropical

I originally found this recipe many years ago in a magazine but I clipped it out without keeping a record of where it was from.  So my thanks to whomever created it because it has become an all-time favorite.

When making any ice cream or sorbet, remember that freezing dulls flavor.  That's why in this recipe the coconut syrup is first cooked and reduced so as to give it a concentrated, intense coconut taste that can stand up to the big personality of the pineapple juice. 

As a light dessert either after a big meal or on a hot day, this sorbet pairs perfectly with a coconut cookie.



  1. Pour the pineapple juice into a medium bowl or 1 quart Pyrex measuring cup.
  2. In a 3 quart, nonreactive saucepan, combine 1 cup of the coconut milk with the sugar. Bring to a boil, stirring to be sure the sugar is dissolved and incorporated. Gently boil until reduced by half-about 5 minutes.
  3. Add the remaining coconut milk and boil for another 5 minutes; the mixture will turn a brownish color. Remove from the heat.
  4. Whisk the warm coconut milk mixture into the pineapple juice and then add the dark rum. Chill, stirring occasionally, until the mixture is very cold (at least 1 hour). The stirring matters because fats in the coconut milk can begin to solidify and if you don't stir it often while it cools, you'll get little granular bits in your sorbet; it's not terrible but it compromises the otherwise smooth finish.
  5. Freeze in an ice cream machine according to the manufacturer's directions.

Tip:  The dark rum not only adds flavor but also helps the sorbet keep from freezing into a solid block of ice due to the alcohol content.

Tip:  If the final mixture is not very cold when you add it to your ice cream maker, it will not freeze as successfully because a less than cold temperature will reduce the tempeerature of the freezer container.






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