Coconut Sorbet

Why You’ll Love This Recipe

  • Light and creamy with a smooth texture, thanks to coconut milk and cream.

  • Naturally sweet from coconut, without being overly sugary.

  • Dairy-free and vegan, so it’s suitable for a variety of diets.

  • Easy to make with simple ingredients and no egg or custard base required.

  • Customizable with optional flavor additions like lime or vanilla for a twist.

Ingredients

(Tip: For the best flavor, use fresh coconut products when possible.)

  • 1 cup coconut water (8 oz)

  • 1 cup granulated sugar (200 g)

  • 1 can coconut milk (13.5 fl oz)

  • 1 can coconut cream (13.5 fl oz)

  • 1 tsp coconut extract (optional)

  • ½ cup sweetened shredded coconut (optional)

For garnish:

  • 1 pint heavy whipping cream (for garnish)

  • 2 tbsp powdered sugar (optional, for sweetening the cream)

  • 1 pint fresh blueberries (for garnish)

Coconut Sorbet

Directions

With an Ice Cream Maker:

  1. Dissolve sugar in coconut water: In a small saucepan, heat the coconut water and sugar over medium heat until the sugar is dissolved. Transfer to a jar and refrigerate for at least 8 hours or overnight.

  2. Chill coconut milk and cream: Refrigerate the coconut milk and cream. Freeze your ice cream machine bowl until solid (preferably 24 hours ahead).

  3. Blend ingredients: Combine the chilled coconut water, milk, and cream in a blender. Blend until smooth.

  4. Churn the sorbet: Pour the mixture into the ice cream machine and churn for 15–20 minutes until it begins to thicken but remains soft. Add coconut extract in the last minute, if using.

  5. Add shredded coconut (optional): Fold in the shredded coconut, if desired.

  6. Freeze the sorbet: Transfer the sorbet to a freezer-safe container and freeze for at least 3 hours until firm.

  7. Serve: Let the sorbet sit at room temperature for 10 minutes before scooping and serving. Garnish with whipped cream and blueberries.

Without an Ice Cream Maker:

  1. Blend ingredients: Combine all ingredients in a blender and blend until smooth.

  2. Freeze the mixture: Pour into a freezer-safe container and cover with plastic wrap.

  3. Blend every 30 minutes: Freeze for 2 hours, blending every 30 minutes to prevent ice crystals from forming.

  4. Final freeze: Once the mixture becomes too stiff to blend, freeze for an additional hour.

  5. Serve: Scoop and serve once firm.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Freeze time: 3 hours (for best results, freeze overnight)
Total time: 8+ hours (including chilling and freezing time)

Variations

  • Citrus zest: Add lime or lemon zest to the mixture for a bright, citrusy flavor.

  • Add a twist: Try adding a splash of rum or a bit of vanilla extract for extra depth of flavor.

  • Tropical fruits: Blend in pureed tropical fruits like mango or pineapple for a fruity twist.

  • Nuts: Stir in chopped pistachios or toasted coconut for a crunchy texture.

  • Layered sorbet: Make layers of different tropical flavors for a fun, multi-textured sorbet.

Storage/Reheating

  • Store leftovers in an airtight container in the freezer for up to 1 month.

  • Serve after thawing: Let it sit at room temperature for 10 minutes before serving for easier scooping.

  • No-churn tip: If using the no-churn method, be sure to blend every 30 minutes for a smoother consistency.

FAQs

Can I use a different sweetener?

Yes, you can use maple syrup, agave, or a sugar substitute like stevia, but it may affect the texture. Adjust the quantity to taste.

Can I use coconut milk from a carton instead of a can?

It’s best to use full-fat coconut milk from a can for the creaminess. Carton coconut milk may be too watery for this recipe.

Can I add other fruit flavors?

Absolutely! Adding pureed mango, pineapple, or berries will complement the coconut flavor beautifully.

Is this sorbet dairy-free?

Yes, this coconut sorbet is dairy-free and vegan, making it suitable for those with dietary restrictions.

How do I make this sorbet creamier?

To make the sorbet creamier, add more coconut cream or use less coconut water. Adjust the sweetness if necessary.

Can I serve this sorbet with toppings?

Yes! Topping with whipped cream, fresh berries, or a drizzle of fruit syrup works perfectly. You could also add a sprig of mint for a refreshing touch.

Conclusion

Coconut Sorbet is the ultimate tropical treat, offering a refreshing, dairy-free alternative to heavier frozen desserts. With its smooth texture, delicate coconut flavor, and versatility in garnishes and mix-ins, it’s the perfect summer dessert. Whether you make it with an ice cream maker or opt for the no-churn method, it’s sure to impress with its simplicity and elegance.

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Coconut Sorbet

Coconut Sorbet

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  • Author: Paula
  • Total Time: 8+ hours (including chilling and freezing time)
  • Yield: 6 servings
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Description

Coconut Sorbet is a light, creamy, and refreshing dairy-free dessert with a tropical coconut flavor. It’s easy to make, naturally sweet, and perfect for hot days, making it a great treat for summer or any occasion.

Ingredients

1 cup coconut water (8 oz)

1 cup granulated sugar (200 g)

1 can coconut milk (13.5 fl oz)

1 can coconut cream (13.5 fl oz)

1 tsp coconut extract (optional)

½ cup sweetened shredded coconut (optional)

For garnish:

1 pint heavy whipping cream (for garnish)

2 tbsp powdered sugar (optional, for sweetening the cream)

1 pint fresh blueberries (for garnish)

Instructions

  1. With an Ice Cream Maker:
    1. Dissolve sugar in coconut water: Heat the coconut water and sugar over medium heat until the sugar dissolves. Transfer to a jar and refrigerate for at least 8 hours or overnight.
    2. Chill coconut milk and cream: Refrigerate the coconut milk and cream. Freeze the ice cream machine bowl (preferably 24 hours ahead).
    3. Blend ingredients: Combine the chilled coconut water, milk, and cream in a blender and blend until smooth.
    4. Churn the sorbet: Pour the mixture into the ice cream machine and churn for 15–20 minutes until it thickens but remains soft. Add coconut extract in the last minute if using.
    5. Add shredded coconut: Fold in shredded coconut if desired.
    6. Freeze the sorbet: Transfer the sorbet to a freezer-safe container and freeze for at least 3 hours until firm.
    7. Serve: Let the sorbet sit at room temperature for 10 minutes before scooping. Garnish with whipped cream and fresh blueberries.
  2. Without an Ice Cream Maker:
    1. Blend ingredients: Combine all ingredients in a blender and blend until smooth.
    2. Freeze the mixture: Pour into a freezer-safe container and cover with plastic wrap.
    3. Blend every 30 minutes: Freeze for 2 hours, blending every 30 minutes to prevent ice crystals from forming.
    4. Final freeze: Once the mixture becomes too stiff to blend, freeze for an additional hour.
    5. Serve: Scoop and serve once firm.

Notes

For the best flavor, use fresh coconut products when possible.

Add lime or lemon zest for a citrusy twist.

For a fruity twist, blend in mango, pineapple, or berries.

Stir in chopped pistachios or toasted coconut for a crunchy texture.

For a layered effect, make different tropical flavors for a multi-textured sorbet.

  • Prep Time: 10 minutes
  • Cook Time: undefined
  • Category: Dessert
  • Method: Freezing
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 scoop
  • Calories: 180
  • Sugar: 16g
  • Sodium: 20mg
  • Fat: 12g
  • Saturated Fat: 10g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

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