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 mins
Cook Time0 minutes mins
Freeze time3 hours hrs
Total Time3 hours hrs 20 minutes mins
Course: Dessert, Snack
Cuisine: American
Servings: 10
Calories: 277kcal
- 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
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.
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.
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