Go Back
–+ servings
Sophie

Salted Coconut Sorbet with Peanuts: A Refreshing Delight!

A refreshing and creamy salted coconut sorbet with a delightful crunch of roasted peanuts.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Tropical
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cans 13.5 ounces each coconut milk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/2 cup roasted unsalted peanuts chopped
  • 1 tablespoon lime juice

Method
 

  1. In a medium saucepan, combine the coconut milk, sugar, sea salt, and vanilla extract. Heat over medium heat, stirring occasionally until the sugar is completely dissolved. Do not let it boil.
  2. Remove the saucepan from heat and stir in the lime juice. Allow the mixture to cool to room temperature.
  3. Once cooled, pour the mixture into a blender and blend until smooth.
  4. Transfer the blended mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  5. Fold in the chopped peanuts, then transfer the sorbet to an airtight container.
  6. Freeze for at least 4 hours or until firm.
  7. Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly for easier scooping.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 3gFat: 22gSaturated Fat: 18gPolyunsaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 10g

Notes

  • For a creamier texture, use full-fat coconut milk.
  • You can also add a pinch of cinnamon or a splash of coconut extract for extra flavor.
  • For a nut-free version, simply omit the peanuts or substitute with toasted coconut flakes.

Tried this recipe?

Let us know how it was!