Description
This Coconut Sorbet Recipe is creamy, refreshing, and bursting with tropical flavor. Made with just a few simple ingredients like coconut milk and coconut water, it’s the perfect frozen dessert for hot days. Naturally vegan and dairy-free, this sorbet is light yet indulgent, offering a scoop of paradise in every bite.
Ingredients
Scale
- 2 cups coconut milk (full-fat, chilled)
- 1 cup coconut water
- ¾ cup sugar (or adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: toasted coconut flakes for garnish
Instructions
- In a saucepan over medium heat, combine the sugar, coconut water, and salt. Stir until the sugar dissolves completely. Remove from heat and let it cool.
- Once cooled, whisk in the coconut milk and vanilla extract until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
- No ice cream maker? Pour into a freezer-safe container, freeze, and stir every 30 minutes for 3–4 hours until fluffy.
- Transfer to a lidded container and freeze for 4–6 hours or until scoopable.
- Serve in bowls or coconut shells, garnished with toasted coconut flakes if desired.
- Prep Time: PT10M
- Cook Time: PT0M
- Category: Dessert
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 24g
- Sodium: 35mg
- Fat: 11g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg