Description
This Creamy Coconut Sorbet is a vegan, dairy-free, and gluten-free frozen dessert that’s irresistibly smooth and refreshing! Made with coconut milk, coconut water, sugar, and lime juice, this tropical treat is perfect for hot summer days.
Ingredients
Scale
- 2 (13.5 oz) cans coconut milk (full-fat for the creamiest texture)
- 1 cup coconut water
- 1 cup sugar
- 1 tablespoon lime juice
- 1 pinch salt
Instructions
Step 1: Prepare the Sorbet Base
- In a medium saucepan, combine coconut milk, coconut water, sugar, lime juice, and salt.
- Heat over medium heat, stirring constantly until the sugar dissolves. (Do not let it boil.)
- Remove from heat and let the mixture cool to room temperature.
Step 2: Chill the Mixture
- Transfer to an airtight container and refrigerate for at least 2 hours (or overnight for best results).
Step 3: Churn the Sorbet
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes), until smooth and creamy.
Step 4: Freeze & Serve
- Transfer to a freezer-safe container, cover, and freeze for 2-4 hours until firm.
- Let sit at room temperature for 5 minutes before scooping. Enjoy!
Notes
- No Ice Cream Maker? Pour the mixture into a shallow dish, freeze for 30 minutes, then stir with a fork. Repeat every 30 minutes until it reaches a sorbet-like texture.
- For extra richness: Blend the chilled mixture before churning for a silkier texture.
- Flavor Variations: Add toasted coconut flakes, a splash of vanilla extract, or a drizzle of honey before serving.
