Pina Colada Sorbet

  • Active Time 20m
  • Total Time 1h 20m
  • Rating ****

Yields 1 quart, serves 4

If you don't have an ice-cream machine, you can make a granita, which will have a coarser texture but will still be refreshing and delicious.


  • 3 cups unsweetened pineapple juice
  • 1 can (13 ounces) unsweetened coconut milk, divided
  • 1 cup sugar
  • 2 tablespoons dark rum


Pour the pineapple juice into a medium bowl. 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 incorporated. Boil until reduced by half, about 5 minutes. Add the remaining coconut milk and boil for another 5 minutes; the mixture will turn a brownish color. Whisk the mixture into the pineapple juice and then add the dark rum. Chill, stirring occasionally, and then freeze in an ice-cream machine according to the manufacturer's directions.

To make a granita instead of ice cream, simply freeze the mixture in the freezer, stirring it vigorously with a fork every half hour or so for a few hours, to ensure that the coconut syrup doesn't separate.

Serving size = 1 cup

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 5862

nutrition information per serving

503 calories; 21g total fat; 0mg cholesterol; 15mg sodium; 78g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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