This refreshing homemade coconut sorbet is the perfect non-dairy dessert to cool down in summer. It also makes a smooth palate cleanser between courses of a rich meal.
It is seriously coconutty! Made with a triple blend of coconut - condensed coconut milk, evaporated coconut milk, and young coconut water.
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📖 Recipe Overview
- Incredibly Easy - This easy coconut water sorbet is suitable for cooks of all skill levels. The recipe calls for an ice cream machine but you can also make it using just an ice cube tray and high-speed blender!
- Light & Refreshing - Because coconut is naturally creamy, the consistency lies somewhere between fruit sorbet and gelato. It's creamy thanks to the coconut milk, yet the young coconut water keeps the flavor fruity and refreshing.
- Allery-Friendly - It's naturally dairy-free, eggless, nut-free, and gluten-free.
🧾 Ingredients Needed
As promised, you only need 3 ingredients to make the best homemade coconut sorbet - plus some optional additions if you fancy them!
- Vegan Condensed Milk - Traditional sorbet usually contains sugar syrup, which is vital to getting the consistency right. The correct amount of sugar will result in a sorbet that does not freeze rock-solid. In this coconut sorbet recipe, sweetened condensed coconut milk does the trick! As with some no-churn ice cream recipes, the vegan condensed milk gives this sorbet the perfect scoopable consistency.
- Evaporated Coconut Milk - Just like regular evaporated milk, this has been cooked down to remove some of the water content, leaving a thicker liquid that creates a creamy texture for the vegan sorbet base.
- Coconut Water - I love young coconut water as it has the most delicious naturally sweet flavor which really shines through in this frozen dessert.
🥣 How To Make Coconut Sorbet
Just a few simple steps lie between you and this delicious coconut sorbet ice cream. Remember to check the FAQs section below if you're making it without an ice cream maker! Here's how it's done:
Step 1: Add the sweetened condensed coconut milk, evaporated coconut milk, and coconut water to a large mixing bowl and whisk until combined.
Step 2: Pour the coconut milk sorbet into the frozen bowl of your ice cream maker and churn according to the manufacturer's instructions.
Step 3: The sorbet is ready when it is super thick and sticks to the arm of the machine. You should be able to scoop it out.
Step 4: Transfer the sorbet to a loaf pan or sealable container and smooth out the top with the back of a spoon.
Step 5: Add a layer of fresh lime zest.
Step 6: Followed by a layer of toasted coconut. Then cover and freeze for 2 hours before serving.
Although I love the simplicity and pure coconut flavor of this frozen dessert, there are plenty of ways you can be creative and adventurous with this recipe. Here are some ideas:
- Coconut Vanilla Sorbet - Add a tablespoon of vanilla bean paste or vanilla extract to the mix for a lovely classic twist.
- Vegan Bounty Ice Cream - Serve your coconut milk gelato with some melted dark chocolate. The chocolate will harden on top of the sorbet and form a magic shell like a frozen bounty!
- Tropical Sundaes - Serve in a tall glass with a splash of white rum, crushed pineapple and mango chunks, and a drizzle of caramel sauce.
- Coconut Lemon Sorbet - Add a tablespoon or two of freshly grated lemon zest to the sorbet mixture before churning for a zesty spin.
Firstly, this sorbet will always be better with a machine, but it is possible! It just takes a little more effort but it's possible.
Pour the sorbet into ice cube trays and freeze for several hours until solid. Transfer the frozen sorbet cubes into a high-speed blender and blitz until smooth and creamy. You may need to add a splash of coconut water to get things moving. Then serve immediately as soft-serve, or let it set back in the freezer for 1-2 hours first for a firmer scoop.
In the case of this vegan sorbet recipe, the non-dairy condensed milk is what helps it from freezing too hard.
I reckon you could swap in a can of full-fat coconut milk - no need to refrigerate it first and use every part of the can.
🍨 More Frozen Desserts
- Freeze the ice cream bowl from your ice cream machine at least 12-24 hours ahead of making the recipe. If you do not have an ice cream maker, see the recipe notes of how you can prepare it with ice cube trays and a blender.
- Whisk: Add the sweetened condensed coconut milk, evaporated coconut milk, and coconut water to a large mixing bowl and whisk until combined.
- Churn: Transfer the mixture to the frozen bowl of your ice cream maker and churn according to the manufacturer's instructions (usually this can be 25-40 minutes).The sorbet is ready when it is super thick and sticks to the arm of the machine.
- Freeze: Transfer the sorbet to a loaf pan or sealable container. Add the fresh lime zest and coconut flakes in a layer on top of the sorbet.Cover the top tightly with a sheet of parchment and freeze for 2 hours until solid or for soft serve consistency you can serve it straight from the machine.
- Storage: Store it in an airtight container or loaf pan sealed with plastic wrap in the freezer. It is best served within 2-3 weeks.
- Ice cube tray method: Pour the sorbet into ice cube trays (you'll need a liter capacity in total) and freeze for several hours until solid. Transfer the frozen sorbet cubes into a high-speed blender and blitz until smooth and creamy. You may need to add a splash of coconut water to get things moving. Then serve immediately as soft-serve, or let it set back in the freezer for 1-2 hours first for a firmer scoop.
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