Rich and Creamy Piña Colada Sherbet

This Pina Colada Sherbet is the perfect grown up frozen treat!

Fresh juicy pineapple, coconut milk, sugar, lime juice and little bit of rum, make this the cocktail you eat with a spoon!

Sweet and creamy and full of luscious tropical flavors! It's the perfect dessert!

Our favorite dessert when the weather is hot and even when it's not (I've sat on the couch with a blanket wrapped around me while I ate ice cream in the middle of winter) is some sort of frozen treat.

I love them all. From sorbets, to sherbets to frozen yogurt.

Did you know that sorbets only contain fruit and a sweetener?

Sherbets contain fruit, a sweetener and a little fat.

So this fruity pineapple dessert is a sherbet. It has a small amount of fat, from creamy coconut milk.

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Ingredients:

Pineapple - fresh if you can find it, otherwise canned will work.

Sugar - I use organic less refined cane sugar, which is why mine is a little darker than usual. You can use regular white granulated sugar.

Coconut Milk - you can use light coconut milk, but the full fat adds so much creaminess.

Rum - because it's a Piña Colada sherbet! If you want to serve this to children, you can sub 1 teaspoon of vanilla extract for the rum.

Lime juice - fresh squeezed.

Instructions

You're going to love how easy it is to make this refreshing sherbet!

Begin by peeling, coring and cutting the pineapple into chunks. It's easiest if you cut the top and bottom off first, stand the pineapple up and then cut off the peel from top to bottom.

Then cut it into quarters, stand it up and cut out the core. From there it's easy to cut it into chunks.

Combine the coconut milk, rum, lime juice, sugar and pineapple in a blender.

Tip - Check your blender instructions, but I always put liquid ingredients in first.

Blend in the blender until smooth and creamy. You can leave a little bit of the pineapple in chunks if you'd like, we like ours extra creamy.

Pour into your ice cream maker and process according to instructions.

Since you've whipped this in a blender, you can just scoop it into a container and freeze for a no churn version. It won't be as creamy, but it's still good.

My sherbet was done in about 30 minutes.

It is ready to eat now or you can scoop it out and store it in a container in the freezer.

Once you make this, you're going to want to make it every single time pineapple goes on sale! Which lucky for us, seems to happen pretty regularly.

It is rich and creamy. Sweet from the pineapple and the sugar, with a velvety texture from the coconut milk.

My husband could not stop commenting on how good this was.

If you're looking for an easy 5 ingredient dessert that tastes amazing and is so refreshing, this fruity sherbet is perfect!

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Recipe

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This was originally published in 2010 and has been updated for 2020.