Pineapple-Agave Sorbet with Toasted Coconut

from 1 votes

Agave nectar comes from a desert plant native to Mexico and is known for its health benefits, including its low glycemic index. The alternative sweetener was named a “Food Trend of 2009,” and I often use it when I’m baking because it cuts the sugar load without cutting any of the sweetness. This sugar substitute, which has the consistency of honey, is also a great base for ice creams and sorbets. I’m using fresh pineapple and toasted coconut to give a Piña Colada-esque touch to this healthy chilled dessert.

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Pineapple-Agave Sorbet with Toasted Coconut

Fresh pineapple and toasted coconut give a Piña Colada-esque touch to this healthy chilled dessert.
Author: Kelly Senyei
5 from 1 vote
Pineapple-Agave Sorbet with Toasted Coconut
Prep Time 6 hours
Cook Time 7 minutes
Total Time 6 hours 7 minutes
Servings 8 servings


  • 1/2 cup coconut flakes
  • 4 cups cubed fresh pineapple
  • 1/2 cup pineapple juice
  • 1/3 cup fresh lime juice
  • 1/3 cup water
  • 3/4 cup light agave nectar


  • Preheat the oven to 350ºF.
  • Spread the coconut flakes onto a baking sheet and bake for 5 to 7 minutes until golden brown.
  • Remove the toasted coconut and set aside to cool.
  • Combine the cubed pineapple, pineapple juice, lime juice and water in a food processor or blender. Process until smooth.
  • Pour the mixture into a metal bowl and stir in the agave nectar and toasted coconut.
  • Seal the bowl tightly with plastic wrap or a lid and place in the freezer for at least 6 hours until firm.
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Calories: 151kcal, Carbohydrates: 30g, Fat: 3g, Saturated Fat: 3g, Sodium: 4mg, Potassium: 150mg, Fiber: 2g, Sugar: 24g, Vitamin A: 50IU, Vitamin C: 44.1mg, Calcium: 16mg, Iron: 0.5mg


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Recipe adapted from Cooking Light.

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