Coconut Sorbet

Super smooth and creamy, this Coconut Sorbet will take you right to a tropical vacation! Just a few ingredients is all you need to make the most delicious sorbet right in your own kitchen. The perfect dessert for summer, or whenever you’re craving a light and refreshing treat.

Why You’ll Love This Coconut Sorbet Recipe

Homemade coconut sorbet is a wonderfully refreshing, tropical dessert that highlights the tropical flavor of coconut with minimal ingredients. Perfect for warm weather parties or a delightful treat after dinner.

• Real ingredients, no additives or preservatives: Because we’re making this sorbet recipe at home, we’re controlling the ingredients that are used.
• Easy to make: We do think that using an ice cream maker produces the best results, all you need to do is pour the sorbet base in and turn it on.
• Great for parties: Because this sorbet is made ahead of time, it’s a great dessert for holidays or parties. It can also be a wonderful addition to another dessert like a coconut pie or served with a fresh fruit compote.

Ingredients You’ll Need

• Coconut water: Coconut water can be readily found in most grocery stores. We use this to make the simple syrup instead of water since it adds more coconut flavor.
• Granulated sugar: Regular sugar that dissolves with the coconut water to make the simple syrup which sweetens the sorbet without being grainy.
• Coconut milk: We like full fat coconut milk for a full-bodied texture.
• Coconut cream: This will add more coconut flavor but also makes the sorbet extra creamy.
• Coconut extract: This is optional, you don’t have to use it but just a tiny bit goes a long way.

How To Make Coconut Sorbet In An Ice Cream Maker

Just a few basic steps (and some time for chilling) is all you need to make coconut sorbet from scratch. Making sure that the bowl of your ice cream maker has been chilled beforehand is key.

• Make the simple syrup: Add coconut water and sugar to a pot. Whisk together and bring to a boil, then turn down to a simmer until all of the sugar is dissolved.

• Make the base and chill: After the simple syrup has cooled, add coconut milk, coconut cream and extract if using and whisk to combine. Chill the mixture for at least 2 hours and then pour into your ice cream maker, set to the sorbet setting.

What If I Want A Firmer Texture?

The sorbet is ready to eat once it’s done in the ice cream maker, but it will have a soft texture, like a soft serve ice cream. If you want a firmer texture then you can transfer the sorbet to an air tight container and freeze for an additional 2 hours or to the desired texture.

Variations

You can keep this sorbet recipe as simple as you like or add a few flavors to the mix! You can use this recipe as the base and then make all the variations that you like.

• Toasted Coconut: Buy unsweetened coconut flakes and toast them in a dry pan until lightly brown. You can either fold the coconut flakes into the sorbet for flavor and crunch, or serve them on top.
• Crushed Pineapple: Drain a small can of crushed pineapple and stir it into the sorbet base before adding it to your ice cream maker.
• Lime Juice or Zest: Use about 2 tablespoons of fresh squeezed lime juice in the base, or add some zest to the top before serving.
• Coconut Rum or Malibu: To really make this sorbet party-worthy, add a splash or rum to the base before adding to your ice cream maker.
• Mini Chocolate Chips: Stir in mini chocolate chips for a burst of flavor.

How To Store

Transfer the sorbet to an air tight container and place in the freezer. Sorbet will keep in the freezer for up to three months, after that the texture might turn grainy or too icy, so it’s best enjoyed within that time frame.

Looking For More Party Desserts?

• Chocolate Fondue
• Limoncello Lemon Bars
• Rum Balls
• Sweet Grilled Pineapple
• Cinnamon Toast Crunch Jello

Print