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Piña Colada Sorbet

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This piña colada sorbet tastes just like the real thing, just frozen; only difference is you eat it with a spoon, not a straw! One taste of this icy cold treat will whisk you away to a tropical island for a few heavenly moments.

Piña Colada Sorbet

This homemade low fat piña colada sorbet is the perfect solution to satisfying any sweet tooth, especially in the summer time. I also love my frozen Chocolate Sorbet, made with chocolate and espresso, or my Cherry Sorbet using real cherries!

I’ve been playing around with my new ice cream maker and I’m having fun with all the possibilities. My freezer is starting to look like a colorful sorbet shop, which is not necessarily a bad thing! I mean, what can be more impressive than whipping out containers of homemade sorbet when you have your friends over for dinner? Something you just whipped up? And it really couldn’t be easier to make!

This pineapple ice cream would make great tasting ice pops too if you don’t have an ice cream maker. Use your sweetener of choice, Stevia of course could be used in place of the sugar or agave if that is what you prefer.

Leave the rum out if you are making this for the little ones. The points remain the same with or without. Enjoy!!!

More Ice Cream Recipes:

Piña Colada Sorbet

5 from 2 votes
One taste of this icy cold treat will whisk you away to a tropical island for a few heavenly moments. Tastes just like a frozen piña colada, only difference is you eat it with a spoon, not a straw!
Course: Dessert, Snack
Cuisine: American
pina colada sorbet
Prep: 1 hr 30 mins
Cook: 0 mins
Total: 1 hr 30 mins
Yield: 3 servings
Serving Size: 1 /2 cup


  • 3 cups fresh pineapple peeled and cored
  • 1/2 cup sugar
  • 3/4 cup coconut milk
  • 1 tbsp dark rum (optional)


  • Cut the pineapple into chunks
  • Puree in a blender with sugar, coconut milk, and rum if using until smooth.  
  • Chill thoroughly then freeze in your ice cream maker according to manufacturers directions.

Last Step:

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Makes 1 quart.


Serving: 1 /2 cup, Calories: 91 kcal, Carbohydrates: 20 g, Fat: 1.5 g, Sodium: 0.5 mg, Fiber: 0.5 g, Sugar: 18.5 g


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76 comments on “Piña Colada Sorbet”

  1. I had some coconut milk left over after making pudding, and then the other day I bought several pounds of fresh pineapple for a party and ended up taking most of it home. I needed a way to use both up, and this sorbet was the perfect recipe! The coconut milk I used was light, but I don't think its flavor gets lost at all. I served scoops tonight topped with chunks of pineapple and a drizzle of coconut butter mixed with a little more rum–delicious!

  2. Oh my Gina!!! This is so yummy!!! I just left a bday party and skipped the cake because I was coming home to make this!!! Love the flavor!!!

  3. Another easy way to do it, if you don't have an ice cream maker (or even if you do) is to buy the frozen pineapple and follow the directions the same way! I had a stick blender and not a regular blender, but it worked just as well with the pineapple still frozen, and you didn't have to even put it in the ice cream machine! Tasty!


  4. I just made the mix and it is in the fridge for the chill part. I picked up light coconut milk by mistake so I added a tiny bit of coconut extract for the full coconut flavor. Can't wait to try it.

  5. We had this at our Memorial day party yesterday…turned out PERFECT. My mom made a coconut cake to go with it. A huge hit. Thanks for the great recipe.

  6. I made this today…and as I was making it, read the comments about the "light" coconut milk not giving enough "coconut" flavor. I had purchased the light milk, so after the puree chilled, when I put it in the ice cream machine, I added about a 1/4 cup of flaked coconut that I had in the house. AMAZING….I would make this over and over again…and will! yummmmmy! Thanks Gina. I am so thrilled that I found your site !

  7. Oh, wow. I just made this and it is SO YUMMY! I may experiment with cutting the sugar, but it will definitely be in my summer rotation–THANK YOU for the great recipes!

  8. I want to try this recipe- but I do not have an ice cream maker/machine. Any suggestions from everyone on what you have and love would be greatly appreciated!

  9. I'm so excited to make this for a party this weekend. It's going to be the dessert. I'm wondering if you have any thoughts on possible toppings. I'm thinking toasted coconut, maybe a rum caramel sauce…what do you think? Anything else come to mind?

  10. Hi Gina! This looks great but I had a question: could the coconut milk be substituted for LIGHT coconut milk, maybe shave off a point or so, or would it affect the recipe without much difference?

  11. Avatar photo

    thanks for this great idea! i don't have an ice cream maker so mine came out more like a 'frozen treat.' I also tried a pineapple basil version, less points (1!!) and i thought tasted awesome. I have such a sweet tooth and this really helped me stay on track. love your site!

  12. Wow, I've only just blended up the mix to leave in the fridge while I'm at work tonight and my sneaky taste test was amazing! Our Australian pineapples have been extra sweet and juicy this year, so I'll definitely be making a few more batches before summer is over! Thank you!!!

  13. This is so good that I immediately made another batch upon tasting the first one, now it is in the freezer for another night! I just need to go buy another pineapple so I can make more, this time with the rum for the grown ups!