Description
A refreshing and creamy coconut sorbet perfect for summer days.
Ingredients
Scale
- 2 cups coconut milk (canned or carton)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup shredded unsweetened coconut (optional)
- 1 tablespoon lime juice (optional)
Instructions
- In a medium saucepan, combine the coconut milk, sugar, vanilla extract, and salt. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Do not let it boil.
- Remove the saucepan from heat and let the mixture cool to room temperature. If using lime juice, stir it in once the mixture has cooled.
- If you want a textured sorbet, fold in the shredded coconut at this point.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.
- Scoop and serve the sorbet in bowls or cones. Enjoy!
Notes
- For a creamier texture, use full-fat coconut milk.
- You can also add a splash of rum for an adult version.
- If you prefer a fruitier sorbet, blend in fresh mango or pineapple before churning.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg