Based on one of her favorite flatbread sandwiches, my 10-year-old daughter created this recipe. It is a salad on a pizza, which is why she refers to it as a “Saladizza”! This dish is tasty, wholesome, and fresh. This dish is excellent for lunch or dinner.
| Prep Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 5.75 / cups |
Ingredients
- 1 ½ cups white sugar
- 1 ½ cups water
- 1 (20 ounce) can canned crushed pineapple, drained
- 1 (13.5 ounce) can coconut milk
- ¼ cup lime juice
Instructions
- Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool.
- Blend the drained pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours.
- Freeze in the freezer canister of an ice cream maker according to the manufacturer’s directions.
Reviews
This is easy and tasty. I added some coconut shavings into the pineapple before pureeing it and garnished some shaved coconut on top when serving.
Thanks Callalillie for this recipe. I made a small portion over the weekend, it was just want I wanted. But my friend sent me a different method from this site: https://goodnesspiusblog.com/creamy-pina-colada-sorbet-recipes/ Will try my hands on this soon.
This is soo good! And it’s even better the second day. Kept out a little of the pineapple and blended lightly to have some chunks. I used lite coconut milk and less sugar. I wasn’t patient and didn’t wait until it was cold. Just added a couple chunks of ice while it was mixing then pulled them out before putting in a container. I threw the lime slices in the ice cream maker too. I want to try other fruits with the coconut milk.
very easy. I used tidbits in juice instead of crushed, and pureed them in blender. I reserved the juice and subtracted that amount from water to make syrup, and added it to the final mixture. I couldn’t find the lime I thought I had, so omitted that , but I didn’t miss it. Froze nicely in my Cuisinart ice cream maker. Makes a delicious treat and soothing for a scratchy throat.
A light and refreshing desert. Are 3 minor adjustments As suggested by others I reduced the sugar to 1 cup and it had just the right amount of sweetness. 2) instead of 1.5 cups of water I used the pineapple Juice left over from draining the pineapple. 3) added a slug of Malibu rum
This was pretty good. Easy to make. Some say it is too sweet. To me it wasnt sweet enough. Ha.
Absolutely refreshing and delicious! Everyone at home loves it!
Followed the suggestion of other reviewers and reduced the sugar to 1 cup. This is a great alternative to ice cream on a hot day.
Easy recipe, delicious and I too cut the sugar by half. Its a keeper.
This sorbet is so light and refreshing. Not overly sweet at all.
It was a great hit with my guests! I did use fresh pineapple ( about half) since that’s what I had on hand. I did not have the time so I put it straight into the ice cream maker then the freezer instead of the 3 hrs in the fridge. It was delicious. Great recipe
This was very good. I made it for a spanish project i had at school and everyone loved it.
Flavor is good! Although the instructions are easy, I don’t understand how the sorbet is possibly ready in 25 minutes when you have to chill the mixture 2-3 hours or overnight before using the ice cream maker?? :-/
The tropical taste of coconut and pineapple is alluring on a hot summer day but sugary sweet not so much. Simply reduced the white sugar to 1 cup when making the syrup as the pineapple is packed with sweetness. Used a fresh, juicy whole pineapple instead of canned. Two-thirds of pineapple processed in a Vitamix blender to get a smooth and frothy mixture, and remaining portion pulsed several times so that there would be some small pieces of pineapple. This turned out great, and was plenty sweet for our tastes. Thank you, CALLALILLIE for sharing this refreshing summer treat.
I first made this sorbet recipe a few days ago but I have to admit, I substituted some things, so the results weren’t as expected. We are trying to watch our sugar so the first thing I did was cut that down. I made the syrup w/ 1c. water, 1/2c. PureVia, and 1/2c. Sugar. I used a 20oz. can of chunk pineapple (drained) instead of crushed because it’s what I had on hand. I put the coconut milk and the pineapple in a blender and blended until smooth, tempered in the simple syrup, added the lime juice and chilled overnight. After following the Mfg. instructions on my ice cream maker, the sorbet just hadn’t set as firm as I’d liked so I scooped it into a Rubbermaid container and stuck it in the freezer hoping it would set a little more. Actually, it froze…SOLID Lol. We had to defrost it in the fridge for 30 minutes and then hand mix it to achieve the consistency I was looking for. Even after all that, I still have to say the taste was spot-on. So delicious and refreshing! I made a new batch tonight and followed the directions “to the T” so, fingers crossed that Round Two results in success!
I modified this recipe by using fresh orange juice instead of lime juice, my family absolutely loved it.
Great dairy free dessert! Gets pretty solid so set out a few minutes before you actually plan on eating it
great texture and flavour
I followed the recipe exactly but it was not to my taste.
This is amazing, one of the best sorbets I ever had.Perfect for a hot day,great flavor and very refreshing.WILL MAKE AGAIN AND AGAIN!!!!
Since my dad didn’t have an ice cream maker we had to make the drink instead. But overall, it was pretty good! 🙂