Cool off with this creamy, homemade coconut sorbet! Made with coconut milk and churned in an ice cream maker, this easy, dairy-free dessert is bursting with tropical flavor and just the right amount of sweetness.
Ingredients
Scale
- 1 cup coconut water
- 3/4 cup granulated sugar
- 13.5 ounce can coconut milk (full fat)
- 5.4 ounce can coconut cream
- 1/4 teaspoon coconut extract
Instructions
- Combine the coconut water and sugar in a medium saucepan over medium heat. Stir and simmer until the sugar is dissolved, about 5 minutes. Remove from the heat and let cool completely. Transferring the mixture to a cool bowl will cool the mixture down faster.
- Once the mixture has cooled, stir in the coconut milk, coconut cream and coconut extract. Whisk until combined. Cover with plastic wrap and place into the refrigerator until chilled. A minimum of 2 hours, or you can leave it overnight.
- Whisk the mixture together again and then pour into an ice cream maker. Use the “sorbet” setting, following the manufacturer’s instructions.
- Transfer the sorbet into a freezer safe container and freeze for at least 2 hours. The sorbet will keep in the freezer for up to 3 months.
Recipe Notes
Store: Store sorbet in an air tight container in the refrigerator for up to 3 months.
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
