Coconut Sorbet
A coconut sorbet made with coconut water, coconut cream, and coconut milk. It’s a smooth and creamy dairy-free dessert!
One of the biggest issues I have with sorbet is how it’s hardly ever smooth and creamy. Fortunately, Kimberly figured out how to prepare and serve a tender coconut sorbet.
The two main factors include the ingredients used and how the sorbet is served. I’ll touch on both of those things in the sections below.
For now, check out the texture on that dairy-free treat! Need another dairy-free treat? Take a look at our tropical fruit salad made with coconut dressing and our watermelon sorbet.
How do I make sorbet soft?
Usually, what makes ice cream so smooth and creamy is the use of milk, half and half, or heavy cream.
However, sorbets are generally dairy-free. So, when they freeze (crystallize), they typically end up with a, “rough,” texture and mouthfeel.
To ensure that our coconut sorbet stayed tender and creamy, Kim used cream of coconut. Which, believe it or not, freezes similar to dairy due to its fat content.
Combine that with letting the dessert thaw a little just before serving creates a tender coconut sorbet.
Recipe Notes and Tips:
- The prep time does NOT include time for the ice cream core to freeze and the coconut milk and cream cream of coconut to chill.
- Place the core into your freezer at least 8-hours (night before) in advance. Additionally, place the cans of coconut milk and coconut cream into your fridge at least 8-hours before you start the recipe (night before).
- After about 24-hours, the sorbet freezes solid. To serve a tender coconut sorbet, remove it from the fridge about 10-minutes before scooping and serving.
Storage:
Freezer: Coconut sorbet freezes well for about 6-8 weeks.
Ingredients
- 27.32 ounces unsweetened coconut milk, 2 (13.66 ounce) cans
- 13.66 ounces coconut cream, unsweetened; 1 can
- 8 ounces coconut water, unsweetened
- 1 cup granulated sugar, adjust to taste
- ½ cup shredded coconut, optional
Instructions
- This recipe uses an ice cream maker. If necessary, place the core of the ice cream maker into the freezer overnight to freeze solid. Additionally, place the cans of coconut milk and cream of coconut in the refrigerator for several hours before using.27.32 ounces unsweetened coconut milk13.66 ounces coconut cream
- Pour the coconut water and sugar into a small saucepan and heat over low heat. Stir occasionally until the sugar is dissolved, then remove from heat. Transfer to the refrigerator to cool completely.8 ounces coconut water1 cup granulated sugar
- After the coconut water cools, place it along with both cans of coconut milk and the coconut cream into a blender. Blend just until the mixture is combined.
- Pour the mixture into the prepared ice cream maker and churn until it reaches the soft-serve stage. Add the shredded coconut if using.½ cup shredded coconut
- Transfer the sorbet to a freezer-safe container, and freeze for 2 to 3 hours. The sorbet will firm up a bit but will be softer in texture than a full-fat, dairy based ice cream.
- For tips and storage information continue scrolling to the post below the recipe card.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of sorbet. Actual calories will vary.
- Prep time does not include the time for the ice cream core to freeze or for the cans of coconut milk and coconut cream to chill.
- The sorbet freezes solid, so it’s best to let it sit at room temperature for about 10 minutes prior to scooping out of the container.
The recipe worked out well but I found it much too sweet. Next time, I’ll cut the coconut cream amount in half.
Thank you for commenting and rating the recipe Janet! Hopefully, it won’t be as sweet next time. Have a lovely day 🙂
Hi,
What would you suggest if I didn’t want to use regular granulated sugar? Could I use agave or maple syrup instead?
Good morning Isabel, you should be able to substitute maple syrup in place of the granulated sugar. Thanks for asking, have a lovely day 🙂
@John,
how did it turn out with maple syrup?
Good morning Gina, I’m not sure how it turned out for Isabel. However, Carrie at Clean Eating Kitchen uses maple syrup in her mango ice cream recipe and it is tasty! I can personally attest to that because we made that recipe ourselves.
Since it works well with her mango ice cream, it should work with our coconut sorbet recipe. Here’s the link if you want to her ice cream if you want to try it too. https://www.cleaneatingkitchen.com/easy-dairy-free-mango-ice-cream/
I hope this information helps and I hope you have a lovely day 🙂
Hi, can I use sweetened instead?
Hi Arianna!
What kind of sweetened product would you like to use? Thanks so much! 🙂
@Kim,
can i use sweetened coconut water and skip the sugar or cut down on the sugar?
Hi Malia!
Yes, sweetened coconut water will work in this recipe. Whether you cut down on the sugar or omit it completely will depend on how sweet you want the sorbet. Have a wonderful evening! 🙂