Homemade sorbet always feels like a treat, but this Caramelized Pineapple Sorbet takes it up a notch. It’s golden and juicy, with rich caramel notes from the roasted pineapple, and a creamy tropical finish thanks to the coconut milk.

A close-up of a white bowl filled with creamy pineapple sorbet, garnished with two fresh strawberry halves and pineapple leaves for decoration. The bowl sits on a colorful pink and green striped placemat, giving the dessert a refreshing tropical look.

My Go-To Pineapple Sorbet Treat

This sorbet brings me right back to hot afternoons in the Dominican Republic, when fresh pineapple was always on the table and the sun begged for something cold and sweet. Roasting the fruit gives it this deep, caramel flavor that tastes just like home.

Collage of three images showing Keesha making pineapple sorbet in a kitchen. In the first image, she pours a blended pineapple mixture into a black loaf pan. In the second image, she scoops the frozen sorbet with an ice cream scoop. In the third image, she smiles while holding a cup of the sorbet, garnished with fresh mint, ready to enjoy.

Ingredients for Caramelized Pineapple Sorbet

Pineapple: Fresh chunks are best. The riper, the sweeter the sorbet.
Sugar: White granulated sugar helps caramelize the pineapple.
Water: Just a splash helps melt the sugar into a syrup.
Lemon Juice: Adds a bright, citrusy kick that balances the sweetness.
Vanilla Extract: A little goes a long way for extra depth and flavor.
Coconut Milk: Use full-fat for the creamiest texture.
Cold Water: Only needed if the mixture is too thick to blend smoothly.

Easy Variations to Try

Spicy Kick: Add a pinch of cayenne while cooking the pineapple.
Extra Creamy: Try coconut cream instead of coconut milk for a richer texture.
Boozy Version: Blend in a splash of rum for a grown-up twist. A tablespoon does the trick!
Fruit Mix: Add a fruitier blend of mango or banana with the pineapple.
Serve it Cute: Scoop into a hollowed-out pineapple or top with mint for a fun look.

A white bowl with three scoops of creamy pineapple sorbet, garnished with fresh strawberry slices and pineapple leaves. The bowl sits on a colorful pink and green striped placemat, with a silver spoon resting beside it.

Keesha’s Tips & Tricks

Don’t Skip the Stirring Step: Stirring every 30–60 minutes while it freezes helps break up ice crystals and keeps it smooth.
Blend Until Silky: The smoother the better, especially if you’re serving it to guests. Blend well, and if you have time, strain it through a sieve for that extra-luxe texture.
Let It Soften Before Serving:Let the sorbet sit at room temperature for 5 to 10 minutes before scooping so it softens up just enough for that smooth, scoopable texture.

How to Store Caramelized Pineapple Sorbet

Keep the sorbet in an airtight, freezer-safe container with a piece of parchment or plastic wrap pressed on top to help prevent ice crystals. It’ll stay smooth and tasty for up to 2 weeks in the freezer. Just let it sit out for 5 to 10 minutes before scooping so it softens up nicely.

Keesha in a striped apron covers a loaf pan with plastic wrap in a modern kitchen. The pan contains pineapple sorbet, which she is preparing to store in the freezer. Two potted plants and wooden cabinets are visible in the background.

FAQs about Caramelized Pineapple Sorbet

Nope! I just freeze it after blending. Super easy, and it still turns out smooth and refreshing.

You could, but fresh gives way better flavor after caramelizing. It gets all golden and sweet, totally worth the extra step.

I just let it sit out for 10 minutes. Softens up perfectly, and scoops like a dream after that.

Love this sorbet? Try my Ice Cream Coffee for a cool, bold treat, or go all out with Deep-Fried Oreo Ice Cream. Craving something simple? These Oreo Ice Cream Sandwiches are always a hit. And for something fruity to sip, check out Agua de Fresa con Leche.

Easy Caramelized Pineapple Sorbet

Keesha

This Caramelized Pineapple Sorbet blends golden, syrup-soaked pineapple with creamy coconut milk for a smooth, fruity, and refreshing treat. It’s easy to make, dairy-free, and perfect for hot days.

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Prep Time 20

Freeze Time 4

Total Time 4 20

Course Dessert

Servings

Ingredients

For the Caramelized Pineapple

4 cups fresh pineapple chunks
½ cup granulated white sugar
¼ cup water
1 tbsp lemon juice (for brightness)
1 tsp vanilla extract (for depth)

For the Sorbet Base

½ cup full-fat coconut milk (for creaminess)
¼ cup cold water (only if needed to help blend)

Instructions

Caramelize the Pineapple

First, grab a medium saucepan and set it over medium heat. Add the sugar and ¼ cup of water, stirring gently until the sugar completely dissolves and starts to bubble.
Next, toss in the pineapple chunks and stir well to coat them in the syrup. Let everything cook for about 5 to 7 minutes, stirring occasionally. You’re looking for the pineapple to soften and take on a light golden color as it absorbs that caramel flavor.
Then, during the last minute of cooking, stir in the lemon juice. It lifts the flavor and keeps the sweetness in check.
Once the pineapple looks caramelized and smells amazing, remove it from the heat and stir in the vanilla extract. Set the mixture aside to cool completely. To speed things up, you can pop it in the fridge.

Blend the Sorbet Mixture

Once the pineapple is fully cooled, transfer it to a blender or food processor. Add the coconut milk and blend until the mixture is completely smooth and creamy.
If it's a little thick or not blending well, add cold water a tablespoon at a time until it becomes smooth and pourable.
Give it a taste. If it needs a little more lemon juice or vanilla, now’s the time to adjust.

Freeze the Sorbet

Pour the blended sorbet into a freezer-safe container, like a metal loaf pan.
Smooth out the top and press a piece of parchment or foil directly onto the surface. This helps keep ice crystals from forming.
Place it in the freezer for 1 hour. Then, take it out and give it a good stir with a fork or spoon, breaking up any icy bits.
Repeat this process once or twice more, every 30 to 60 minutes, to keep the texture soft and scoopable.
After about 4 hours total, the sorbet should be firm enough to serve. Before scooping, let it sit at room temperature for 5 minutes to soften slightly.