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The Best Coconut Sorbet Recipe

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Coconut Sorbet Recipe
Coconut Sorbet Recipe from week99er.com

Description

Coconut sorbet is a refreshing, dairy-free dessert that is perfect for hot summer days. It has a creamy texture and a tropical flavor that will transport you to a beach vacation. This recipe uses only a few ingredients and is easy to make at home, with or without an ice cream maker.

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

  • 1 can of full-fat coconut milk
  • 1/2 cup of sugar
  • 1/2 cup of water
  • 1/4 cup of shredded coconut
  • 1/2 teaspoon of vanilla extract
  • 1/8 teaspoon of salt

Equipment

  • Ice cream maker (optional)
  • Saucepan
  • Whisk
  • Bowl
  • Measuring cups and spoons

Method

  1. In a saucepan, combine the sugar, water, shredded coconut, vanilla extract, and salt. Bring to a boil over medium heat, stirring occasionally.
  2. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
  3. Remove from heat and let cool to room temperature.
  4. In a bowl, whisk together the coconut milk and the cooled syrup until well combined.
  5. If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
  6. If not using an ice cream maker, pour the mixture into a shallow dish and freeze for 1 hour. Then, whisk the mixture vigorously to break up any ice crystals, and freeze for another 2-3 hours, whisking every hour.
  7. Transfer the sorbet to an airtight container and freeze for at least 2 hours, or until firm.
  8. Serve and enjoy!

Notes

For a creamier texture, use full-fat coconut milk instead of light coconut milk. You can also add more shredded coconut if you want a stronger coconut flavor. If you don't have an ice cream maker, you can still make this recipe by following the instructions for the no-churn method.

Nutrition Info

Serving size: 1/2 cup
Calories: 220
Fat: 13g
Saturated fat: 11g
Carbohydrates: 25g
Fiber: 1g
Sugar: 23g
Protein: 1g
Sodium: 50mg

Recipes FAQ

Can I use coconut cream instead of coconut milk?

Yes, you can use coconut cream instead of coconut milk for a richer and creamier sorbet.

Can I make this sorbet without sugar?

You can substitute the sugar with a sweetener of your choice, such as honey, maple syrup, or agave nectar. However, keep in mind that the texture and flavor of the sorbet may be slightly different.

Can I add other flavors to this sorbet?

Yes, you can experiment with adding other flavors to this sorbet, such as lime juice, mango puree, or pineapple chunks.

Recipe Tips

  • Make sure to let the syrup cool to room temperature before whisking it with the coconut milk, otherwise the heat can curdle the coconut milk.
  • If using the no-churn method, make sure to whisk the mixture vigorously every hour to prevent ice crystals from forming.
  • You can garnish the sorbet with toasted coconut flakes, fresh fruit, or mint leaves.

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