Easy Homemade Coconut Sorbet Recipe
A smooth and creamy coconut sorbet recipe that is simple to make, uses minimal ingredients, and is perfect on an ice cream cone or in a bowl. There’s no ice cream maker required but you can use one if you like to make this coconut sorbet recipe. This coconut sorbet is naturally gluten-free and dairy-free.
Looking for another frozen summer treat? You might also like this Lime Sorbet Recipe.
WHY YOU’RE GOING TO LOVE THIS COCONUT SORBET RECIPE
- You’re going to love this homemade creamy coconut sorbet recipe. It’s creamy and it melts in your mouth, just like a good coconut ice cream should.
- This coconut sorbet recipe uses a few simple ingredients, which are mostly coconut based.
- You can also use this ice cream recipe as a base for other dairy-free ice cream flavors, when you can’t consume dairy products.
- The best part is that this recipe uses simple ingredients and simple steps.
Just a heads up, this coconut sorbet melts pretty fast, so you’ll want to enjoy it quickly.
INGREDIENTS NEEDED
- Unsweetened Canned Coconut Milk – For flavor and texture. Make sure to get high quality can of coconut milk. Full-fat coconut milk works best.
- Unsweetened Coconut Cream – The unsweetened coconut milk works with the full fat coconut milk to deliver that creamy texture. You can also use heavy cream, but then it wouldn’t be dairy free.
- Coconut Water – Helps with texture and to preserve the coconut flavor.
- Sugar – Adds sweetness. We haven’t tried this sorbet with a sugar substitute yet, or with maple syrup. Let us know in the comments if you use a sugar substitute.
Shredded Coconut in Coconut Sorbet
We love adding shredded coconut, sweetened or unsweetened, to our coconut sorbet. It adds to the texture. If you’d like to add shredded coconut, 1/2 cup is perfect. You can also top your coconut sorbet with toasted coconut flakes.
HOW TO MAKE COCONUT SORBET
- Pour the coconut water and sugar into a small saucepan and heat over low heat until the sugar dissolves.
- Remove from the heat and transfer to the refrigerator to cool completely.
- Once cooled, add the coconut water with sugar, coconut milk, and coconut cream into a blender jar and blend just until the mixture is combined.
- Pour the mixture into a 9×5 metal baking pan, loaf pan, or a freezer-safe container.
- Freeze until firm (about 4 hours), stirring with a fork every thirty minutes for the first 3 hours. This is important. Don’t skip this step if you aren’t using an ice cream machine.
- Store covered in the freezer for up to 3 months.
These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.
HOW TO STORE COCONUT SORBET
Store this coconut sorbet in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to 3 months.
EXPERT RECIPE TIPS
- Volume – Once you pour the coconut sorbet mixture into the pan, it will fill the pan up entirely.
- Chill – It’s best to chill the coconut milk and cream of coconut before you begin, but it’s not required.
- Sweeter – For a sweeter coconut sorbet, increase the sugar to 1 cup.
- Stirring – Stirring the coconut sorbet every thirty minutes adds air to the sorbet, making it smoother and easier to scoop.
- Scooping it – Allow it to sit on the counter for 10 minutes, or until it softens enough to scoop.
We love serving a scoop with a bowl of fresh fruit salad, for a fun twist.
HOW TO MAKE COCONUT SORBET IN AN ICE CREAM MAKER
This sorbet recipe works well in ice cream makers. Follow the manufacturer’s instructions for sorbets and then cover tightly and freeze until you’re ready to serve.
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Easy Homemade Coconut Sorbet Recipe
A smooth and creamy coconut sorbet recipe that is simple to make, uses minimal ingredients, and is perfect on an ice cream cone or in a bowl.
Ingredients
- 2 (13-14 oz.) cans unsweetened coconut milk, chilled
- 1 (13-14 oz.) can unsweetened coconut cream, chilled
- 1 cup (8 oz.) coconut water
- 1/2 cup granulated sugar, more or less for taste
- Optional: shredded coconut or coconut flakes for garnish
Instructions
- Pour the coconut water and sugar into a small saucepan and heat over low heat until the sugar dissolves.
- Remove from the heat and transfer to the refrigerator to cool completely.
- Once cooled, add the coconut water with sugar, coconut milk, and coconut cream into a blender jar and blend just until the mixture is combined.
- Pour the mixture into a 9x5 metal baking pan.
- Freeze until firm (about 4 hours), stirring with a fork every thirty minutes for the first 3 hours. This is important. Don’t skip this step if you aren’t using an ice cream machine.
- Store covered in the freezer for up to 3 months.
Notes
- Once you pour the coconut sorbet mixture into the pan, it will fill the pan up entirely.
- It’s best to chill the coconut milk and coconut cream before you begin, but it’s not required.
- For a sweeter coconut sorbet, increase the sugar to 1 cup.
- Before serving, let the coconut sorbet sit at room temperature for 10 minutes or until soft enough to scoop.
- Ice cream machine: This coconut sorbet recipes works well in ice cream makers. Follow the manufacturer’s instructions for sorbets and then cover tightly and freeze until you’re ready to serve.
Nutrition Information:
Yield: 10 Serving Size: 1/2 cupAmount Per Serving: Calories: 145Total Fat: 8gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 52mgCarbohydrates: 19gFiber: 2gSugar: 16gProtein: 1g
This coconut sorbet was super creamy and delicious. Next time I am going to add in some crushed cookies, to switch up the flavors.
I am so glad you liked it. I love the idea to add cookies.
Best,
Chrystal