Coconut Sorbet
This coconut sorbet is creamy, refreshing, and made with just 3 simple ingredients. Coconut milk, coconut cream, and sweetened condensed coconut milk blend into a rich dairy-free frozen dessert with a smooth, velvety texture and tropical coconut flavor. Perfect for hot summer days, this easy homemade sorbet tastes light, creamy, and incredibly scoopable.
Servings: 6 servings
Equipment
- 1 ice cream maker
Ingredients
- 13.66 oz coconut milk 1 can
- 13.66 oz unsweetened coconut cream 1 can
- 11.6 oz sweetened condensed coconut milk 1 can
Instructions
- In a medium bowl, mix together the coconut milk, coconut cream, and sweetened condensed coconut milk until fully combined. Then, cover the bowl with plastic wrap and chill in the fridge until cold, about 4 hours.
- Once chilled, mix again and add to your ice cream maker per the manufacturer’s instructions. Churn your sorbet until the mixture resembles soft serve.
- Once churned, place your sorbet in a freezer safe container and freeze until solid, about 8 hours.
- Scoop and serve immediately, optionally topping with your favorite sorbet toppings!
Notes
- Use full-fat canned coconut milk for the creamiest texture.
- Chill the mixture completely before churning.
- If the coconut mixture hardens after chilling, gently warm and remix it.
- Let the sorbet soften slightly before scooping.
- Churning creates the smoothest texture, but the recipe still works without an ice cream maker.
Nutrition
Serving: 1serving | Calories: 441kcal | Carbohydrates: 31g | Protein: 4g | Fat: 36g | Saturated Fat: 32g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 53mg | Potassium: 387mg | Fiber: 2g | Sugar: 26g | Vitamin C: 2mg | Calcium: 42mg | Iron: 4mg