Coconut sorbet is a refreshing and tropical dessert that’s perfect for hot summer days or any time you crave a light and creamy treat. This sorbet is made with the natural sweetness of coconut milk, delivering a smooth and velvety texture with a pure coconut flavor that’s both satisfying and invigorating. Whether served on its own or as a palate cleanser between courses, coconut sorbet is a delightful way to enjoy the essence of coconut in its most refreshing form.
Coconut Sorbet Recipe
Ingredients:
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup coconut water
- 1/2 cup granulated sugar
- 1/4 cup unsweetened shredded coconut (optional, for added texture)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Prepare the Base:
- In a medium saucepan, combine the coconut milk, coconut water, sugar, and salt.
- Cook over medium heat, stirring occasionally, until the sugar is fully dissolved. Do not let the mixture boil.
- Cool the Mixture:
- Remove the saucepan from heat and stir in the vanilla extract.
- If using shredded coconut, stir it in now for added texture.
- Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.
- Churn the Sorbet:
- Once the mixture is cold, pour it into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until the sorbet has a smooth and creamy consistency.
- Freeze the Sorbet:
- Transfer the churned sorbet into a lidded container and freeze for at least 4 hours, or until firm.
- Serve:
- Scoop the coconut sorbet into bowls or cones and enjoy the cool, creamy, and refreshing taste of the tropics.
This coconut sorbet is not only easy to make but also a delightful way to end any meal on a light and refreshing note.
