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.
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.
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!
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.
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- 27.32 ounces unsweetened coconut milk 2 (13.66 ounce) cans
- 13.66 ounces coconut cream unsweetened; 1 (13.66 ounce) can
- 8 ounces coconut water unsweetened
- 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.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.