Coconut milk, honey, and a hint of lime are used to make creamy pineapple sorbet that tastes like the tropics. If you want a cool dessert on a hot summer day or any other time, this dairy-free treat is perfect.
Ingredients: 4 cups frozen pineapple chunks. 1/2 cup coconut milk. 1/4 cup honey or agave nectar. 1 tablespoon lime juice. 1 teaspoon vanilla extract.
Instructions: In a blender, combine frozen pineapple chunks, coconut milk, honey or agave nectar, lime juice, and vanilla extract. Blend until smooth and creamy, scraping down the sides of the blender as needed. Transfer the mixture into a shallow dish and freeze for at least 4 hours, or until firm. Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy!
Prep Time: 10 minutes
Cook Time: 0 minutes
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