A sweet, scrumptious and healthy dessert made from 3 ingredients this recipe for coconut & pineapple sorbet will finish off any meal perfectly.

  • 8hrs
  • 8
  • Easy


  • 400ml/13.5fl oz coconut cream
  • 1 medium-sized pineapple
  • 2-3 tbsp honey


To make the coconut & pineapple sorbet:

Peel, core, and chop pineapple into inch chunks.
Transfer to a blender, add in coconut cream, and honey. Process until smooth.
Pour into a deep tray, cover and put in the freezer for 4 hours or until slushy but not totally frozen.
Take it out of the freezer, whisk, and return to the freezer for another 4 hours or until fully set.
Serve with additional fruit and mint leaves.



About The Author

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think