Dreaming of a tropical escape? Coconut Sorbet is your ticket to paradise, a creamy, dairy-free Tropical Vegan Dessert that captures the essence of sun-soaked beaches with every spoonful. Made with coconut milk, coconut cream, and a hint of lime, this refreshing treat is both indulgent and light, perfect for summer gatherings or a cooling afternoon delight. With minimal effort, you’ll create a velvety sorbet that feels like a vacation in a bowl!
Why You’ll Love Coconut Sorbet
Coconut Sorbet shines as a Tropical Vegan Dessert:
- Pure Bliss: Rich coconut flavor with a zesty lime twist.
- Vegan-Friendly: Creamy without a drop of dairy.
- Quick Prep: Simple ingredients, ready to churn in minutes.
- Versatile: Ideal as a dessert, palate cleanser, or party star.
I adore this Tropical Vegan Dessert for its effortless elegance and island vibes!
Ingredients for Coconut Sorbet
Here’s what you’ll need for Coconut Sorbet (serves 6):
- 1 (13.5 oz) can unsweetened coconut milk
- 1 (13.5 oz) can coconut cream
- 1 cup coconut water
- 1 cup granulated sugar
- 1 tbsp fresh lime juice
- Pinch of kosher salt
Ingredient Tips:
- Coconut Milk/Cream: Full-fat for maximum creaminess; shake cans well.
- Coconut Water: Pure, unsweetened for authentic flavor.
- Lime Juice: Freshly squeezed for bright, tangy balance.
- Sugar: Granulated dissolves easily; adjust slightly for taste.
- Salt: Enhances sweetness and rounds out flavors.
Directions for Coconut Sorbet
Let’s create this refreshing Coconut Sorbet!
Make Simple Syrup
In a medium saucepan, I combine 1 cup coconut water and 1 cup sugar. I bring it to a gentle boil over medium heat, stirring until the sugar dissolves completely, about 3–5 minutes. I remove from heat and let the syrup cool to room temperature, about 20 minutes.
Mix Base
In a large bowl, I whisk together the cooled simple syrup, 1 can coconut milk, 1 can coconut cream, 1 tbsp lime juice, and a pinch of salt until smooth and fully combined.
Chill Mixture
I cover the mixture and refrigerate for 2–4 hours until it’s thoroughly chilled, ideally reaching 40°F (4°C) for optimal churning.
Churn Sorbet
I pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 15–20 minutes on low speed, until thick and creamy.
Freeze and Serve
I transfer the sorbet to a pre-chilled freezer-safe container, cover tightly, and freeze for at least 2 hours to firm up. I scoop and serve chilled, savoring the tropical goodness.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Chill/Freeze Time: 4 hours
- Total Time: ~4 hours 15 minutes
- Servings: 6
- Calories: ~220 kcal per serving
- Macros per Serving: 35g carbs, 1g protein, 12g fat, 1g fiber
Variations for Coconut Sorbet
Try these twists on Coconut Sorbet:
- Mango Swirl: Blend ½ cup mango puree and swirl into the churned sorbet for a vibrant Tropical Vegan Dessert.
- Coconut Pineapple: Add ¼ cup pineapple juice for a piña colada-inspired Tropical Vegan Dessert.
- Spiced Twist: Infuse the simple syrup with a cinnamon stick or cardamom pod.
- Chocolate Drizzle: Top with a dairy-free chocolate ganache for richness.
- Coconut Crunch: Fold in ¼ cup toasted coconut flakes before freezing.
Serving Ideas:
- Pair with Layla Cooks’ Chocolate Fudge Cookies for a sweet contrast.
- Serve in a coconut shell with mint and lime zest for a Tropical Vegan Dessert flair.
- Use as a palate cleanser between courses at a dinner party.
Storage
I store Coconut Sorbet in an airtight, freezer-safe container for up to 5 days, pressing plastic wrap onto the surface to prevent ice crystals. For longer storage, I freeze for up to 1 month, though it’s best fresh. To serve, I let it soften at room temperature for 5–10 minutes for easy scooping. I avoid repeated thawing to maintain the creamy texture.
FAQs About Coconut Sorbet
Here are some common questions about this recipe:
Can I make this without an ice cream maker?
Yes! Pour the chilled mixture into a shallow dish, freeze for 1 hour, then stir every 30 minutes for 2–3 hours until smooth and creamy.
Can I use low-fat coconut milk?
Full-fat coconut milk and cream are key for creaminess. Low-fat versions may result in an icier texture, but you can try them if needed.
How do I prevent my sorbet from getting too hard?
The sugar syrup helps keep it scoopable. Store in a shallow container and let it soften slightly before serving if it hardens.
Can I substitute lemon juice for lime juice?
Absolutely! Lemon juice works well for a slightly different citrus note, keeping the bright flavor intact.
Why is my sorbet icy?
Icy texture can result from too little sugar, insufficient chilling, or not churning long enough. Ensure the mixture is cold (40°F) and churn until thick.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
This Coconut Sorbet recipe proves that simplicity and sophistication are not mutually exclusive. With just a few wholesome ingredients and a bit of care in preparation, you can create a dessert that feels luxurious, tastes divine, and suits a wide range of dietary needs. Whether you’re reminiscing about a tropical getaway, planning a summer feast, or simply looking for a refreshing treat that’s light on guilt and big on flavor, Coconut Sorbet is the answer. It’s not just a dessert—it’s an experience.
Coconut Sorbet
Ingredients
- 1 13.5 oz can unsweetened coconut milk
- 1 13.5 oz can coconut cream
- 1 cup coconut water
- 1 cup granulated sugar
- 1 tbsp fresh lime juice
- Pinch of kosher salt
Instructions
Make Simple Syrup
- In a medium saucepan, I combine 1 cup coconut water and 1 cup sugar. I bring it to a gentle boil over medium heat, stirring until the sugar dissolves completely, about 3–5 minutes. I remove from heat and let the syrup cool to room temperature, about 20 minutes.
Mix Base
- In a large bowl, I whisk together the cooled simple syrup, 1 can coconut milk, 1 can coconut cream, 1 tbsp lime juice, and a pinch of salt until smooth and fully combined.
Chill Mixture
- I cover the mixture and refrigerate for 2–4 hours until it’s thoroughly chilled, ideally reaching 40°F (4°C) for optimal churning.
Churn Sorbet
- I pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 15–20 minutes on low speed, until thick and creamy.
Freeze and Serve
- I transfer the sorbet to a pre-chilled freezer-safe container, cover tightly, and freeze for at least 2 hours to firm up. I scoop and serve chilled, savoring the tropical goodness.
Notes
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