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.