Coconut Sorbet
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.
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.