...
Go Back
–+ servings
coconut sorbet

Easy Coconut Sorbet

5 from 1 vote
A perfectly creamy and refreshing coconut dessert made with just three main ingredients. Serve it in halved shells with toasted flakes for a beautiful presentation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 4 hours 20 minutes
Servings: 4 people
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cans full-fat coconut milk Must be canned, not carton
  • ¾ cup granulated sugar Lowers the freezing point
  • ¼ cup water For making simple syrup
  • ¼ cup toasted coconut flakes For garnish

Equipment

  • 1 Saucepan For making syrup
  • 1 Blender For emulsifying base
  • 1 Ice cream maker For churning

Method
 

  1. Combine water and sugar in a small saucepan over medium heat until completely dissolved.
    dissolving sugar in water for coconut ice cream base
  2. Blend the cooled syrup and canned milk on high speed for exactly thirty seconds.
    blending coconut milk and simple syrup
  3. Transfer the blended liquid into an airtight container and refrigerate for at least four hours.
    pouring blended coconut ice cream base into a container
  4. Pour into your ice cream maker and churn until it resembles thick soft serve.
  5. Transfer to a container or halved shells and freeze for two hours before serving.

Nutrition

Serving: 150gCalories: 280kcalCarbohydrates: 28gProtein: 2.5gFat: 21gSaturated Fat: 19gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.9gSodium: 15mgPotassium: 250mgFiber: 2gSugar: 25gVitamin C: 1.5mgCalcium: 18mgIron: 1.2mg

Notes

Let the container sit at room temperature for a few minutes before scooping. Use full-fat canned coconut milk for the absolute best texture.

Tried this recipe?

Let us know how it was!