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Coconut Sorbet

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Prep Time: 15 mins    Cook Time: 5 mins

4.67 from 3 votes

What are the flavors that make you think of the summertime? For me, coconut is definitely one! This easy coconut sorbet recipe makes a sweet and refreshing snack and you only need 5 ingredients for it.

A bowl of coconut sorbet with a spoon.
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It's a versatile dish. Cool down with this refreshing treat, make it for dessert or serve a tiny scoop between courses as a palate cleanser. It takes a few hours to set, of course, so prepare it in the morning and it will be ready in the afternoon!

If coconut is one of your guilty pleasures, you have to make this. And when I'm in the mood for coconut, a couple of my other favorites include this easy and delicious poke cake or this coconut cream pie with meringue. So good!

Main Ingredients

The ingredients for coconut sorbet spread out on a table.

As you might expect, coconut plays a large part in this coconut sorbet and is incorporated in 4 of the 5 ingredients. This is what you need to make this exquisite yet easy recipe:

  • Coconut milk: The main star of the sorbet. Use unsweetened coconut milk. If you accidentally bought the sweetened variety, you can use that and adjust the amount of sugar. It comes in cans and cartons - either kind is fine.
  • Coconut cream: For richness and texture. Because it is high in fat and low in water content, it freezes similar to dairy. Without this ingredient, the sorbet would be too icy.
  • Coconut water: To add flavor. You can use whichever type you want. Some kinds have pulp while others don’t. Either will be fine here.
  • White sugar: For sweetness. If you are using sweetened milk and/or cream, you will need less sugar. Alternatively, you might prefer to use artificial sweeteners to cut down on carbs.
  • Coconut flakes: To decorate the finished sorbet. Also known as shredded coconut, this ingredient is an optional one but it does look pretty on the finished dessert. I like to use large flakes, but you can use finer ones if you prefer.

Instructions Overview

Now you’re going to need an ice cream machine to make this. Add the sugar and coconut water to a pan and heat until the sugar dissolves. Refrigerate this mixture until chilled.

If you’re using a non-granular type of sugar or artificial sweetener or a liquid sweetener, you can skip heating it in a pan since that’s just to dissolve the sugar so you don’t get grainy lumps in the finished sorbet.

Next, add the milk and cream to the sugar water mixture and mix it in a blender. Transfer it into your prepared ice cream machine and wait until it’s at the soft-serve stage. Finally, freeze it for 3 hours then serve, garnished with flakes if desired.

Overhead shot of two bowls of sorbet.

Common Questions

Can I make coconut sorbet ahead?

Absolutely. Just keep it in the freezer until it’s time to serve.

How should I store it?

Keep it frozen. It will set solid after about 24 hours, so you’ll need to let it sit out for a while before serving.

Do I have to keep it in the freezer?

Unless you want it melted then yes, keep it frozen in an airtight container. It should keep for up to 3 months.

What should I serve with this coconut sorbet?

Serve it by itself or add a splash of color with a fresh strawberry or raspberry, or a fresh mint sprig.

Can I add another flavor to the sorbet?

You could swap part of the coconut water for pineapple juice or another kind of fruit juice if you want to add a second flavor. I like to experiment with different flavors!

A scoop of refreshing frozen dessert.

Chopnotch Tips

  • Chill the coconut cream, milk, and ice cream machine core overnight or for at least a few hours. This isn’t compulsory, but it speeds up the sorbet setting time.
  • A tablespoon of alcohol added to the recipe reduces the freezing point, which means it is slightly softer and therefore easier to scoop. Try Malibu or a similar coconut liqueur or something colorless like gin or vodka. You won’t really taste it in the finished sorbet, but even a little splash of alcohol in there makes it easier to scoop.
  • Sub your favorite sweetener for the white sugar if you prefer. This makes it low carb.
  • If you want more texture, add some flakes to the mixture and use the remainder on top as a decoration.
Homemade sorbet with coconut on a table.

Perfect for cooling down on a hot summer’s day, this coconut sorbet melts refreshingly on the tip of the tongue.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Coconut Sorbet

You will love how easy this refreshing dessert is to make. It’s richly flavored, creamy, and sweet, making it a wonderful summer treat.
SCALE THIS RECIPE
Prep Time: 15 mins
Cook Time: 5 mins
Chilling Time: 3 hrs
Total Time: 3 hrs 20 mins
Servings: 8 servings

Ingredients

  • 2 cans coconut milk, unsweetened and chilled
  • 1 can coconut cream, unsweetened and chilled
  • 8 ounces coconut water, unsweetened
  • 1 ¼ cups granulated sugar
  • cup shredded coconut, or flakes
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Instructions

  • Prepare your ice cream maker per the instructions for your specific device.
  • Heat the sugar and coconut water over low heat while stirring occasionally until the sugar is completely dissolved. Remove from heat and transfer to refrigerator until completely cooled.
  • Add the cooled mixture along with the chilled milk and cream to a blender and blend it until well combined. Then pour this mixture into the ice cream maker and run until it reaches the stage of soft serve.
  • Transfer into a freezer-safe container and freeze it for 3 hours. Once the sorbet is firm, top with shredded coconut or flakes if desired, and then serve and enjoy!
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Notes

  • Chill the coconut cream, milk, and ice cream machine core overnight or for at least a few hours. This isn’t compulsory, but it speeds up the sorbet setting time.
  • A tablespoon of alcohol added to the recipe reduces the freezing point, which means it is slightly softer and therefore easier to scoop. Try Malibu or a similar coconut liqueur or something colorless like gin or vodka. You won’t really taste it in the finished sorbet, but even a little splash of alcohol in there makes it easier to scoop.
  • Sub your favorite sweetener for the white sugar if you prefer. This makes it low carb.
  • If you want more texture, add some flakes to the mixture and use the remainder on top as a decoration.

Nutrition Facts

Calories: 557kcal (28%), Carbohydrates: 46g (15%), Protein: 4g (8%), Fat: 43g (66%), Saturated Fat: 38g (238%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 62mg (3%), Potassium: 510mg (15%), Fiber: 2g (8%), Sugar: 38g (42%), Vitamin C: 3mg (4%), Calcium: 34mg (3%), Iron: 5mg (28%)
Print Recipe
course:
Dessert
cuisine:
American

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Comments & Ratings

  1. 4 stars
    VERY compromising error: Cream of Coconut IS NOT the same as coconut cream. Many brands of "cream of coconut" like Coco Lopez, while delicious, contain a large amount of sugar/ high fructose corn syrup.
    Please be conscious of this ( although, the corn syrup will add to a creamier consistency when added properly).

    Otherwise, YUMMMM

    Reply
    • Hello Elaine, you’re right! Thank you so much for pointing that out. I’m not sure how that slipped through, but I have made the correction. I’m so glad to hear how yummy it was! Thanks for your comment.

      Reply