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Coconut Sorbet

Coconut Sorbet: Your Refreshing Tropical Escape at Home

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Enjoy a refreshing Coconut Sorbet that's vegan and gluten-free, perfect for warm days.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sorbet Base
  • 1 can Coconut Milk Try almond or cashew milk for a different flavor profile.
  • 1 cup Coconut Cream Swap for more coconut milk if you prefer a lighter sorbet.
  • 1 cup Coconut Water Feel free to replace with pineapple juice for a twist.
  • 3/4 cup Sugar Agave syrup or honey can be alternatives.
  • 1/4 cup Lime Juice Lemon juice is a suitable substitute.
  • 1 pinch Salt Just a pinch elevates the flavor.

Equipment

  • Medium saucepan
  • Large Bowl
  • ice cream maker
  • Freezer-safe container

Method
 

Step‑by‑Step Instructions for Coconut Sorbet
  1. In a medium saucepan, combine coconut water and sugar over medium heat. Stir until the sugar dissolves, about 3-5 minutes. Remove heat and cool to room temperature.
  2. In a large bowl, whisk together the cooled simple syrup, coconut cream, and coconut milk. Add lime juice and salt, mixing thoroughly.
  3. Cover the mixture and refrigerate until chilled, about 2 hours.
  4. Pour the mixture into an ice cream maker and churn according to instructions, typically for 15-20 minutes.
  5. Transfer the churned sorbet to a freezer-safe container, cover tightly, and freeze for at least 2 hours to firm up.

Nutrition

Serving: 1scoopCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 6gSodium: 10mgPotassium: 150mgSugar: 22gVitamin C: 5mgCalcium: 2mgIron: 2mg

Notes

Best enjoyed fresh, store in the freezer for up to a month. If too hard, let sit at room temperature for 5-10 minutes before serving.

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