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+ servings
Scoops of coconut sorbet in a coconut shell.
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5 from 2 votes

Coconut Sorbet

This coconut sorbet is made from scratch and is the best frozen dessert for summer! Made with either an ice cream maker or a blender, this dairy-free and vegan dessert can be served in a coconut shell for an extra festive treat!
Prep Time20 minutes
Cook Time0 minutes
Freeze time3 hours
Total Time3 hours 20 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 10
Calories: 277kcal

Equipment

  • Immersion blender
  • Ice cream maker or immersion blender

Ingredients

  • 1 cup coconut water 8oz
  • 1 cup granulated sugar 200g
  • 1 can coconut milk 13.5 fl oz
  • 1 can coconut cream 13.5 fl oz
  • 1 teaspoon coconut extract optional
  • ½ cup sweetened shredded coconut optional

Instructions

  • Heat the coconut water and sugar in a small saucepan over medium heat until the sugar dissolves, then transfer the simple syrup to a jar and refrigerate for at least 8 hours or overnight. Also refrigerate the coconut milk and cream, as freeze the ice cream bowl until solid.
  • Combine the coconut water, coconut milk and coconut cream and blend until smooth.
  • Add the mixture to an ice cream machine and churn for 15-20 minutes until it begins to ice but is still very soft. Add in the coconut extract during the last minute, if using.
  • Remove the insert and scrape off any sorbet, then fold in the shredded coconut, if using.
  • Transfer the sorbet to a freezer safe container and seal. Freeze for at least 3 hours.
  • Allow the sorbet to sit at room temperature for 10 minutes, then scoop and serve.

Notes

Note that the coconut water (that has been made into a simple syrup), coconut milk, and coconut cream should be refrigerated for at least 8 hours prior to making the sorbet.
Don't forget also to freeze the ice cream bowl as well - I like to freeze mine for 24 hours prior to making any ice cream or sorbet.
Place the ice cream scoop in hot water in between scoops for clean removal.
I like to serve this recipe in coconut shells. See the post-write-up for instructions on how to crack a coconut! It's super easy.
Instructions without an Ice Cream Maker:
  • Blend all ingredients with an immersion blender, then add to a freezer-safe vessel and freeze for two hours (covered with plastic wrap).
  • Every 30 minutes of the two hours, use an immersion blender to blend the mixture, stopping once it becomes too difficult to blend. 
  • Freeze for one more hour, then scoop and serve.
*note that the sorbet churned in the machine produced better results overall, but this still works fine. 

Nutrition

Calories: 277kcal | Carbohydrates: 21g | Protein: 2g | Fat: 22g | Saturated Fat: 20g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 40mg | Potassium: 277mg | Fiber: 1g | Sugar: 17g | Vitamin C: 2mg | Calcium: 17mg | Iron: 2mg