If you have ever tried Pineapple Whip at Disneyland or the Dole Plantation in Hawaii, then you will be familiar with this recipe. This sorbet is a plant-based, healthy version that is creamy, refreshing, and satisfying. It’s my new favorite dessert.

Pineapple Sorbet [Vegan]

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  • 1 ripe pineapple
  • 1/2 cup nondairy milk
  • 1 tablespoon agave nectar
  • 1/4 cup lite coconut milk


  1. Peel and cut up the pineapple, making sure to take out all the core. Freeze overnight. If you don’t have time, you can use store-bought frozen pineapple.
  2. Place all ingredients in a high-powered blender (a Vitamix works best). Blend until creamy. If needed, add more milk to get your blades spinning smoothly.
  3. Divide among 4 bowls and serve immediately.

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Nutritional Information

Per Serving: Calories: 136 | Carbs: 36g | Fat: 1g | Protein: 3g | Sodium: 19mg | Sugar: 23g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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