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A tender 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!
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 mouth feel.
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.
How to make coconut sorbet from scratch?
The best way to make a sorbet is by using an ice cream maker. Sure, you can make sorbet without it, but it’s always best to have the right tool for the job.
Be sure to place the core of the machine into your freezer the night before. Also, place the cans of coconut milk and coconut cream into your fridge the night before.
Doing so, will ensure the ingredients freeze properly when everything is put together.
Now, to get started, open the coconut water and pour it into a small saucepan. Stir in the sugar.
Place the pan over low heat and allow the mixture to heat until all the sugar has dissolved. Be sure to stir the mixture as it warms up.
After that, transfer the water to your fridge to chill for at least an hour. Once it cools, transfer it to a blender.
Then, open the cans of coconut milk and coconut cream. Pour them into the blender along with the coconut water mixture.
Pulse the ingredients until they’re combined. Afterward, pour the coconut sorbet base into your frozen ice cream core.
Begin churning the mixture per the appliance instructions. If you’re using the shredded coconut, add it when the sorbet reaches the soft-serve stage.
Last, when the churning process is done, transfer the coconut sorbet to a 9×5-inch loaf pan or other freezer-safe container.
Let everything freeze for at least 2-hours before scooping and serving. That’s it the tender coconut sorbet recipe done!
Kim and I hope you love this dairy-free dessert as much as we do 🙂
Craving a popsicle instead? Then, check out our strawberry and cream popsicles recipe.
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.
Craving more vegetarian options? Check out our vegetarian burrito bowls!
Don’t forget to check out our Coconut Sorbet web story!
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- 2 (13.66 Ounce) Cans Unsweetened Coconut Milk
- 1 (13.66 Ounce) Can Unsweetened Coconut Cream
- 8 Ounces Unsweetened Coconut Water
- 1 Cup Granulated Sugar, adjust to taste
- ½ Cup Shredded Coconut, optional
- 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.
- 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.
- 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.
- 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.
*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.
As an Amazon Associate and member of other affiliate programs, we may earn a commission from qualifying purchases.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 42mgCarbohydrates: 18gFiber: 1gSugar: 17gProtein: 0g
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2-cup of the tender coconut sorbet. Actual calories will vary.