Description
A refreshing and creamy coconut sorbet recipe perfect for hot days.
Ingredients
Scale
- 1 can (13.5 ounces) coconut milk
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup shredded coconut (unsweetened)
- Juice of 1 lime
Instructions
- In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar is completely dissolved. Remove from heat and let cool for about 10 minutes.
- In a large mixing bowl, whisk together the coconut milk, vanilla extract, salt, shredded coconut, and lime juice.
- Once the sugar water has cooled, add it to the coconut mixture and stir until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze for about 1 hour, then stir vigorously with a fork to break up any ice crystals. Repeat this process every 30 minutes until the sorbet is firm and creamy, about 3-4 hours.
- Once the sorbet is ready, transfer it to an airtight container and freeze for at least 2 hours before serving to firm it up further.
Notes
- For a tropical twist, add 1/2 cup of diced pineapple or mango to the mixture before churning.
- You can also substitute the lime juice with lemon juice for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning or Freezing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 16g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg