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I'm Kristy!
A graphic & web designer in sunny Florida. Simply put, I LOVE ALL THINGS CREATIVE. My 3Peppers are Crafts, Cooking, and Color... What are yours?

Pineapple Sorbet with Caramelized Pineapples and Toasted Coconut

pineapple sorbet recipe with caramelized pineapples and toasted coconutPineapple sorbet is a delicious way to use a whole pineapple.

And add some caramelized pineapples and toasted coconut and you’ve got an awesome, refreshing summertime dessert.

When I was cutting my pineapple I cut off the top so that I could save it to grow a pineapple from it. You could also cut the pineapple in 1/2 and cut out the middle so the outside of the pineapple could be used as a serving vessel. Pineapples are such beautiful decoration to summer parties.



  • 1 pineapple
  • 1 cup sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice

Caramelized pineapples

  • 1.5 tablespoon salted butter
  • 3 tablespoons brown sugar
  • 3 tablespoons coconut rum
  • 1 teaspoon vanilla
  • 1/4 cup coconut

The sorbet is so easy, pineapple is very sweet and contains a ton of water, so not much else needed.

Cut the pineapple into small pieces. Set aside a heaping cup for the caramelized pineapples.

In a food processor, or I used my kitchen ninja, puree the pineapple, water, sugar and lemon juice together. Chill in the refrigerator for 30 minutes.

While purée is chilling, start on the caramelized pineapple – in a medium saucepan, combine heaping cup of pineapple chunks, butter, brown sugar, vanilla, and coconut rum. Let simmer over medium/low heat. They are finished when the liquid around the pineapples becomes very sticky. Let caramelized pineapples cool completely before folding them into the sorbet.

Once the pineapple puree is chilled, add it to the ice cream machine and let run until you are happy with the consistency. Move the sorbet over to a tupperware container and fold in the caramelized pineapples. Cover the sorbet with saran wrap (pressing it down) then put the lid on the tupperware and place in the freezer. Allow the sorbet 3-4 hours in the freezer before serving.

When ready to serve, toast the coconut so some bits turn light brown. Sprinkle on sorbet.

I also added whipped cream to some when serving… I prefer it with whipped cream… but I prefer everything with whipped cream so take it for what it is :-)

What’s your favorite summertime treat?



Pineapple Sorbet with Caramelized Pineapples and Toasted Coconut

Pineapple Sorbet with Caramelized Pineapples and Toasted Coconut

Pineapple Sorbet with Caramelized Pineapples and Toasted Coconut


Thank you for featuring me! 
made in a day

About Kristy

Hi! I'm Kristy! I'm a graphic & web designer working from home in sunny Florida. Simply put, I LOVE ALL THINGS CREATIVE. 3Peppers is my place to share my creations with you... My three peppers are crafts, cooking and color, what are yours?


  1. Hi there! Stopping in to let you know I will be featuring your sorbet this Friday in my P3 Party Board Summertime Treats Roundup post! Congrats and yum! Thank you so much for pining to my party board!

  2. This looks amazing and I can’t wait to give it a try! Thanks for linking up at Wonderful Wed Blog Hop. Carrie, A Mother’s Shadow

  3. Oh MY! This Pineapple Sorbet looks amazing and so refreshing for summer time. Thank you so much for stopping by Wonderful Wednesday Blog Hop!
    Diane Roark