This Coconut Sorbet is a smooth, creamy, and refreshing frozen dessert that will transport you to a tropical paradise. Made with coconut milk, coconut water, and a hint of lime, it’s a vegan, dairy-free, and gluten-free treat perfect for hot summer days.
Why You’ll Love This Recipe
- Simple & Natural Ingredients: Made with just 5 pantry staples.
- Dairy-Free & Vegan: Perfect for those with dietary restrictions.
- Creamy & Refreshing: Coconut milk adds richness, while lime juice enhances the tropical flavor.
- No Ice Cream Maker Needed: Can be made using a blender or freezer method.
Ingredients
- 2 (13.5 oz) cans coconut milk (full-fat for creaminess)
- 1 cup coconut water
- 1 cup sugar
- 1 tablespoon lime juice
- 1 pinch salt
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Step 1: Make the Base
- In a medium saucepan, combine coconut milk, coconut water, sugar, and salt over medium heat.
- Stir continuously until the sugar dissolves completely (do not let it boil).
- Remove from heat and stir in the lime juice.
Step 2: Chill the Mixture
- Transfer the mixture to a bowl and let it cool to room temperature.
- Cover and refrigerate for at least 2 hours, or until completely chilled.
Step 3: Churn the Sorbet
Using an Ice Cream Maker:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20 minutes).
- Once it reaches a smooth, thick consistency, transfer to an airtight container and freeze for 2-4 hours until firm.
Without an Ice Cream Maker:
- Pour the chilled mixture into a shallow, freezer-safe dish.
- Freeze for 30 minutes, then stir vigorously with a fork to break up ice crystals.
- Repeat every 30 minutes for 2-3 hours, until it reaches a creamy consistency.
Step 4: Serve & Enjoy
- Let the sorbet sit at room temperature for 5 minutes before scooping.
- Serve in bowls or coconut shells for a tropical presentation.
- Garnish with lime zest, toasted coconut flakes, or fresh fruit if desired.
Servings and Timing
- Yield: 6 servings
- Prep Time: 10 minutes
- Chilling Time: 2 hours
- Churning/Freezing Time: 2-4 hours
- Total Time: 4-6 hours
Variations
- Pineapple Coconut Sorbet: Add ½ cup blended pineapple for an extra tropical flavor.
- Mango Coconut Sorbet: Blend in ½ cup mango puree for a fruity twist.
- Toasted Coconut Crunch: Stir in ¼ cup toasted coconut flakes before freezing.
- Coconut Lime Delight: Add ½ teaspoon lime zest for extra citrus flavor.
Storage
- Freezer: Store in an airtight container for up to 1 month.
- Softening Before Serving: Let sit at room temperature for 5 minutes for easier scooping.
FAQs
1. Can I use light coconut milk?
Yes, but full-fat coconut milk provides a creamier texture. Light coconut milk may result in an icier consistency.
2. Can I use a sugar substitute?
Yes! Try maple syrup, agave nectar, or a sugar-free sweetener like erythritol. Adjust to taste.
3. How do I prevent the sorbet from getting too hard?
Adding 1 tablespoon of vodka or agave syrup helps keep the texture softer.
4. Can I make this nut-free?
Yes! This recipe is naturally nut-free.
5. Can I use canned coconut cream instead?
Yes! Coconut cream will make the sorbet even richer and creamier.
6. What’s the difference between sorbet and ice cream?
Sorbet is dairy-free and made with fruit or coconut milk, while ice cream contains dairy.
7. How do I make this more tropical?
Add pureed passion fruit, papaya, or banana for a more exotic flavor.
8. Can I use store-bought coconut water?
Yes! Any unsweetened coconut water works well.
9. What can I serve with this sorbet?
Pair it with shortbread cookies, grilled pineapple, or fresh berries.
10. Can I make popsicles instead of sorbet?
Yes! Pour the mixture into popsicle molds and freeze for 4-6 hours.
Conclusion
This Coconut Sorbet is a refreshing, creamy, and tropical dessert that’s easy to make and perfect for any occasion. Whether enjoyed on its own or paired with fresh fruit, this dairy-free treat will transport you to a sunny island with every bite. Try it today and savor the tropical flavors!
Print
Coconut Sorbet
- Total Time: 4+ hours
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Coconut Sorbet is a vegan, dairy-free, and gluten-free frozen dessert that’s irresistibly creamy and refreshing! Made with coconut milk, coconut water, and a hint of lime, it’s the perfect tropical treat for hot summer days.
Ingredients
- 2 (13.5 oz) cans coconut milk (full-fat for creaminess)
- 1 cup coconut water
- 1 cup sugar
- 1 tablespoon lime juice
- 1 pinch salt
Instructions
Step 1: Prepare the Sorbet Base
- In a medium saucepan, combine coconut milk, coconut water, sugar, lime juice, and salt.
- Heat over medium heat, stirring constantly, until the sugar dissolves (do not boil).
- Remove from heat and let the mixture cool to room temperature.
Step 2: Chill the Mixture
- Transfer the mixture to an airtight container and refrigerate for at least 2 hours (or overnight for best results).
Step 3: Churn the Sorbet
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes), until smooth and creamy.
Step 4: Freeze & Serve
- Transfer the sorbet to a freezer-safe container, cover, and freeze for 2-4 hours until firm.
- Let sit at room temperature for 5 minutes before scooping. Enjoy!
Notes
- No Ice Cream Maker? Pour the mixture into a shallow dish, freeze for 30 minutes, then stir with a fork. Repeat every 30 minutes until it reaches a sorbet-like texture.
- For extra creaminess: Blend the chilled mixture before churning.
- Want more flavor? Add toasted coconut flakes or a splash of vanilla extract.
- Prep Time: 5 minutes
- chill time Freeze Time: 2-4 hours
- Cook Time: 15 minutes
- Category: Dessert, Frozen Treat
- Method: Churned, Freezing
- Cuisine: Tropical, Vegan
