Welcome to the tropical paradise of Ninja Creami Dairy Free Pina Colada Sorbet! This delightful frozen treat brings the flavors of a classic piña colada right to your kitchen, minus the alcohol and dairy. As someone who’s just whipped up this recipe, I’m excited to share my experience and guide you through creating this creamy, refreshing sorbet that’s perfect for sunny days or when you’re craving a taste of the tropics.
The piña colada has a rich history, originating in Puerto Rico in the 1950s. Our sorbet version captures the essence of this beloved cocktail while making it accessible to those avoiding dairy or alcohol. The Ninja Creami machine revolutionizes homemade frozen desserts, allowing us to create smooth, creamy sorbets with minimal effort.
One of the great things about this recipe is its make-ahead potential. You can prepare the base days in advance and keep it frozen until you’re ready to spin and serve.
Ingredients
- 15 oz canned crushed pineapple in heavy syrup
- 3-5 tablespoons Coco Lopez or Coco Real (Cream of Coconut)
- 1/4 cup almond milk creamer
- 1 tablespoon shredded coconut (optional)
Instructions
- Combine the crushed pineapple, Cream of Coconut, and almond milk creamer in a Ninja Creami pint container. Stir well to mix.
- Smooth the top of the mixture and freeze for 24 hours.
- After freezing, let the container sit at room temperature for 10 minutes.
- Place the pint into the Ninja Creami and process on the sorbet setting.
- If the texture is powdery, use the re-spin function. You may need to do this multiple times for the perfect consistency.
- Optional: Create a tunnel in the sorbet, add shredded coconut, and use the mix-in function to incorporate.
Tips and Variations
- For a lower-sugar version, use pineapple in its own juice, but be prepared for a slightly icier texture.
- Add a splash of rum extract (about 1/4 teaspoon) for a more authentic piña colada flavor.
- Try adding frozen mango chunks or passion fruit puree for different tropical twists.
Serving and Storage
- Serve in hollowed-out pineapple halves for a tropical presentation.
- Garnish with toasted coconut flakes and a maraschino cherry.
- Store in the Ninja Creami pint container in the freezer for up to two weeks.
- If the sorbet becomes too hard, let it sit out for 5-10 minutes before serving or give it another quick spin in the Ninja Creami.
This dairy-free piña colada sorbet is a refreshing and creamy treat that captures the essence of a tropical vacation. The Ninja Creami makes the process simple, allowing you to enjoy this delightful dessert with minimal effort.
PrintNinja Creami Dairy Free Pina Colada Sorbet
Craving a tropical getaway? This creamy, refreshing sorbet brings the flavors of a piña colada right to your kitchen – no plane ticket required! It’s dairy-free and alcohol-free, perfect for a family-friendly treat on a hot day.
- Prep Time: 5 minutes
- Cook Time: N/A
- Total Time: 24 hours 5 minutes (Including Freezing Time)
- Yield: 4 1x
- Category: Dessert
- Cuisine: Topical
Ingredients
- 15 oz canned crushed pineapple in heavy syrup
- 3–5 tbsp Cream of Coconut (like Coco Lopez)
- 1/4 cup almond milk creamer
- 1 tbsp shredded coconut (optional)
Instructions
- Mix pineapple, Cream of Coconut, and almond creamer in a Ninja Creami pint.
- Freeze for 24 hours.
- Let sit at room temp for 10 minutes.
- Spin in Ninja Creami on sorbet setting.
- Re-spin if needed for creamier texture.
- Optional: Mix in shredded coconut using mix-in function.
Notes
Serving:
Scoop into hollowed pineapple halves. Garnish with toasted coconut and a cherry.
Tips:
- Use full 5 tbsp Cream of Coconut for stronger flavor.
- Add 1/4 tsp rum extract for classic piña colada taste.
Storage:
Keep in Ninja Creami pint in freezer up to 2 weeks. Let soften 5-10 minutes before serving.
