Pineapple Purée Coconut Sorbet

Use Purée Pineapple, Frozen, Boiron (1kg) to make this recipe. Pineapple purée and coconut make a dairy-free sorbet with the flavour of a frozen tropical drink. Keep coconut modest so pineapple acidity remains clear and the base freezes cleanly.

At a glance

• Yield: 6
• Preparation: 15 minutes
• Cooking: 5 minutes
• Chilling or freezing: 6 hours

Purée Pineapple, Frozen — Boiron (1kg)

£16.47

● In stock

Add to cart

Ingredients

• 450g pineapple purée, thawed
• 200g coconut purée, thawed
• 100ml water
• 110g caster sugar
• 30g liquid glucose
• 25ml lime juice
• 1 pinch fine sea salt

Method

1. Heat water, sugar, glucose and salt until dissolved. Cool completely.
2. Whisk the syrup into the pineapple and coconut purées, then add lime juice to taste.
3. Chill for two hours and churn until softly frozen.
4. Transfer to a covered container and freeze for four hours before scooping.

Why this recipe works

Pineapple supplies acidity while coconut adds fat and body. A measured syrup controls texture without turning the dessert into a heavy ice cream.

Practical tips and variations

• Stir both thawed purées before weighing.
• For a no-machine method, freeze in a shallow tray and whisk every 30 minutes for three hours.
• Serve with toasted coconut added at the last moment if desired.

Serving and storage

Keep covered in the freezer for up to two weeks. Let it soften briefly before serving.

Frequently asked questions

Is this sorbet dairy-free?

The recipe is, but always check both product labels for your dietary needs.

Why is my sorbet too soft?

The mixture may contain too much sugar or coconut fat, or it may need longer freezing.

Can I omit lime?

Yes. Taste the pineapple first and add lime only if the finish needs more brightness.