This dairy free Piña Colada Sorbet is easily made with a blender, or you can also choose to pour mixture into popsicle molds for a hand-held frozen treat. The inspiration for the flavor is a classic summertime cocktail. Easy recipe using only 5 simple ingredients.
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
Add coconut cream and milk to a high-power blender along with flavor syrup and salt. Blend for 2 minutes on high or on ice cream setting if using your Ninja Blender. Then freeze for 2 hours, taking out and blending on medium speed every 30 minutes.
When mixture begins to thicken, (which may be sooner or later than the 2 hours of freeze time) you can transfer to a freezer safe container, fold in the pineapple and freeze for at least 3-4 more hours.
When ready to enjoy, let sorbet set at room temperature for 8-10 minutes, then scoop, garnish if desired and enjoy!