Pineapple Basil Sorbet with Crunchy Coconut Granola

May 18, 2024

Looking for a dessert that’s tropical, refreshing, and a little unexpected? This Pineapple Basil Sorbet topped with Crunchy Coconut Granola is pure paradise in a bowl! Sweet, herby, and delightfully crunchy—I’m so excited to share this recipe with you. Trust me, this is a must-make!

4.5 out of 5 (4 ratings)

Looking for a luscious escapade for your taste buds? Let me introduce you to Pineapple Basil Sorbet with Crunchy Coconut Granola—a tropical whirlwind of flavors that will make you feel like you’ve just stepped off the plane in paradise. Picture this: the sweet tang of juicy pineapple mingling harmoniously with the unexpected earthy notes of fresh basil, and then, BAM, a crunchy layer of coconut-studded granola turns your dessert into a full-on texture party. Ever since I whipped this up for a dinner party last summer, it’s become my go-to refreshing dessert—not to mention, the perfect excuse to show off my fancy sorbet scoop skills. Get ready to stun your friends, or just yourself, with this tropical treat!

Pineapple Basil Sorbet with Crunchy Coconut Granola Recipe

Now, let’s talk about what makes this recipe truly special. It’s all about that magical pineapple-basil pairing. You might think, “Herbs? In my dessert?” But trust me, basil adds an herby sophistication that makes you wonder why you haven’t been blending it with fruit all your life. Then, there’s the granola topping. It’s not your everyday granola—it’s kissed with toasted coconut flakes, a pinch of cinnamon, and just the right drizzle of maple syrup to bring everything together. The contrast of the chilly, creamy sorbet with warm, nutty granola crunch? Chef’s kiss. This recipe also happens to be dairy-free and ridiculously easy to make, so it’s a crowd-pleaser for everyone from nonna to your vegan neighbor.

Give this a try, and you’ll see why I’ve become Pineapple Basil Sorbet’s biggest fan! Serve it as a fancy dessert topped with a sprig of fresh basil for extra pizzazz, or transform it into a sundae with a drizzle of honey or even a dollop of whipped coconut cream for some extra indulgence. Want to mix things up? Swap out the pineapple for mango or kiwi for a fun twist, or add a smattering of chopped pistachios to the granola topping for even more crunch. However you spin it, this frozen delight is bound to transport you to a sun-soaked tropical oasis with every scoop!

Keywords: pineapple basil sorbet recipe, tropical dessert ideas, coconut granola topping, homemade sorbet with herbs, unique dessert flavors, dairy-free tropical dessert, summer granola recipes

Prep Time

15 minutes

Cook Time

5 minutes

Servings

4 servings

Cuisine

Fusion

Ingredients

•2 cups fresh pineapple chunks
•1/4 cup fresh basil leaves
•1/4 cup honey or maple syrup (optional, for sweetness)
•1/4 cup water
•1/2 teaspoon fresh lime juice
•1/2 cup granola (preferably with coconut flakes)
•1 tablespoon shredded coconut (optional, for garnish)

Instructions

1
Prepare the pineapple by cutting it into chunks if not already done, and measure out 2 cups of fresh pineapple.
2
In a blender, combine the pineapple chunks, fresh basil leaves, honey or maple syrup (if using), water, and lime juice. Blend until smooth and creamy.
3
Taste the mixture and adjust sweetness if needed by adding more honey or maple syrup. Blend again briefly to incorporate.
4
Pour the blended mixture into a shallow, freezer-safe container. Cover it with a lid or plastic wrap and freeze for at least 4 hours, or until firm.
5
Once frozen, remove the sorbet from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. Scoop the sorbet into serving bowls.
6
Top each serving with a generous sprinkle of granola and, if desired, some shredded coconut for garnish. Optionally, add a sprig of fresh basil for presentation.
7
Serve immediately and enjoy your homemade Pineapple Basil Sorbet with Crunchy Coconut Granola!

Nutrition Information

Calories

190 calories

Protein

Carbs

32g

Fat

Frequently Asked Questions

Q: Can I use canned or frozen pineapple instead of fresh?

A: Yes, you can use canned or frozen pineapple if fresh is not available. For canned pineapple, choose one packed in juice rather than syrup, and drain it well before blending. If using frozen pineapple, let it thaw slightly to make blending easier and adjust the water quantity as needed to achieve the right consistency.

Q: What can I use as a substitute for basil?

A: If you don’t have fresh basil, you can try fresh mint or cilantro for a different but equally refreshing flavor. Alternatively, you can omit the herbs altogether for a more straightforward pineapple sorbet.

Q: How do I prevent the sorbet from becoming too hard in the freezer?

A: To keep the sorbet scoopable, you can add a tablespoon of vodka or another neutral alcohol to the mixture before freezing. This lowers the freezing point and helps the sorbet maintain a softer texture. Otherwise, allow the sorbet to sit at room temperature for 5-10 minutes to soften before serving.

Q: Can I make this recipe without adding sweetener?

A: Yes, you can omit the honey or maple syrup if your pineapple is naturally sweet enough. Taste the blended mixture before freezing and only add sweetener if needed. Keep in mind that freezing can dull sweetness slightly, so the sorbet may taste less sweet once frozen.

Q: How should I store leftover sorbet?

A: Store leftover sorbet in an airtight container in the freezer. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the sorbet before sealing the container. Consume within 1-2 weeks for the best texture and flavor.

Q: What granola works best for this recipe?

A: Granola with coconut flakes or tropical flavors pairs beautifully with the pineapple and basil. You can also use plain granola and add shredded coconut or chopped nuts for extra texture. Avoid granola with strong spices or dried fruits that may overpower the sorbet's delicate flavor.

Q: Can I customize the recipe with other toppings or mix-ins?

A: Absolutely! In addition to granola and shredded coconut, you can add fresh fruit like berries or mango chunks on top. For a dessert twist, drizzle with melted chocolate or a dollop of whipped cream. If you’d like a crunchier texture, try sprinkling toasted nuts or seeds over the sorbet.

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