Easy Homemade Coconut Sorbet Recipe - Ice Cream From Scratch (2024)

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A smooth and creamy coconut sorbet recipe that is simple to make, uses minimal ingredients, and is perfect on an ice cream cone or in a bowl. There’s no ice cream maker required but you can use one if you like to make this coconut sorbet recipe. This coconut sorbet is naturally gluten-free and dairy-free.

Easy Homemade Coconut Sorbet Recipe - Ice Cream From Scratch (1)

Looking for another frozen summer treat? You might also like this Lime Sorbet Recipe.

WHY YOU’RE GOING TO LOVE THIS COCONUT SORBET RECIPE

  • You’re going to love this homemade creamy coconut sorbet recipe. It’s creamy and it melts in your mouth, just like a good coconut ice cream should.
  • This coconut sorbet recipe uses a few simple ingredients, which are mostly coconut based.
  • You can also use this ice cream recipe as a base for other dairy-free ice cream flavors, when you can’t consume dairy products.
  • The best part is that this recipe uses simple ingredients and simple steps!

Just a heads up, this coconut sorbet melts pretty fast, so you’ll want to enjoy it quickly.

Easy Homemade Coconut Sorbet Recipe - Ice Cream From Scratch (2)

INGREDIENTS NEEDED

  • Unsweetened Canned Coconut Milk –For flavor and texture. Make sure to get high quality can of coconut milk. Full-fat coconut milk works best.
  • Unsweetened Coconut Cream – The unsweetened coconut milk works with the full fat coconut milk to deliver that creamy texture. You can also use heavy cream, but then it wouldn’t be dairy free.
  • Coconut Water – Helps with texture and to preserve the coconut flavor.
  • Sugar –Adds sweetness. We haven’t tried this sorbet with a sugar substitute yet, or with maple syrup. Let us know in the comments if you use a sugar substitute.

Shredded Coconut in Coconut Sorbet

We love adding shredded coconut, sweetened or unsweetened, to our coconut sorbet. It adds to the texture. If you’d like to add shredded coconut, 1/2 cup is perfect. You can also top your coconut sorbet with toasted coconut flakes.

Easy Homemade Coconut Sorbet Recipe - Ice Cream From Scratch (3)

HOW TO MAKE COCONUT SORBET

  1. Pour the coconut water and sugar into a small saucepan and heat over low heat until the sugar dissolves.
  2. Remove from the heat and transfer to the refrigerator to cool completely.
  3. Once cooled, add the coconut water with sugar, coconut milk, and coconut cream into a blender jar and blend just until the mixture is combined.
  4. Pour the mixture into a 9×5 metal baking pan, loaf pan, or a freezer-safe container.
  5. Freeze until firm (about 4 hours), stirring with a fork every thirty minutes for the first 3 hours. This is important. Don’t skip this step if you aren’t using an ice cream machine.
  6. Store covered in the freezer for up to 3 months.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

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HOW TO STORE COCONUT SORBET

Store this coconut sorbet in the freezer in an airtight container(we love these reusable ice cream tubs) with a piece of parchment paper or wax paper pressed on top for up to 3 months.

EXPERT RECIPE TIPS

  • Volume – Once you pour the coconut sorbet mixture into the pan, it will fill the pan up entirely.
  • Chill – It’s best to chill the coconut milk and cream of coconut before you begin, but it’s not required.
  • Sweeter – For a sweeter coconut sorbet, increase the sugar to 1 cup.
  • Stirring –Stirring the coconut sorbet every thirty minutes adds air to the sorbet, making it smoother and easier to scoop.
  • Scooping it –Allow it to sit on the counter for 10 minutes, or until it softens enough to scoop.
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HOW TO MAKE COCONUT SORBET IN AN ICE CREAM MAKER

This sorbet recipe works well in ice cream makers. Follow the manufacturer’s instructions for sorbets and then cover tightly and freeze until you’re ready to serve.

MORE HOMEMADE SORBET RECIPES:

  • Watermelon Sorbet
  • Strawberry Sorbet
  • Lemon Sorbet

Looking for more homemade ice cream recipes or frozen desserts? Use the search box or leave us a comment below.

Easy Homemade Coconut Sorbet Recipe - Ice Cream From Scratch (6)

More Ice Cream Recipes:

  • Pralines and Cream Ice Cream
  • Butterscotch Ice Cream
  • Red Velvet Ice Cream
  • Ice Cream Pie

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Easy Homemade Coconut Sorbet Recipe - Ice Cream From Scratch (7)

Yield: 10

Prep Time: 20 minutes

Cook Time: 5 minutes

Additional Time: 4 hours

Total Time: 4 hours 25 minutes

A smooth and creamy coconut sorbet recipe that is simple to make, uses minimal ingredients, and is perfect on an ice cream cone or in a bowl.

Ingredients

  • 2 (13-14 oz.) cans unsweetened coconut milk, chilled
  • 1 (13-14 oz.) can unsweetened coconut cream, chilled
  • 1 cup (8 oz.) coconut water
  • 1/2 cup granulated sugar, more or less for taste
  • Optional: shredded coconut or coconut flakes for garnish

Instructions

  1. Pour the coconut water and sugar into a small saucepan and heat over low heat until the sugar dissolves.
  2. Remove from the heat and transfer to the refrigerator to cool completely.
  3. Once cooled, add the coconut water with sugar, coconut milk, and coconut cream into a blender jar and blend just until the mixture is combined.
  4. Pour the mixture into a 9x5 metal baking pan.
  5. Freeze until firm (about 4 hours), stirring with a fork every thirty minutes for the first 3 hours. This is important. Don’t skip this step if you aren’t using an ice cream machine.
  6. Store covered in the freezer for up to 3 months.

Notes

  • Once you pour the coconut sorbet mixture into the pan, it will fill the pan up entirely.
  • It’s best to chill the coconut milk and coconut cream before you begin, but it’s not required.
  • For a sweeter coconut sorbet, increase the sugar to 1 cup.
  • Before serving, let the coconut sorbet sit at room temperature for 10 minutes or until soft enough to scoop.
  • Ice cream machine: This coconut sorbet recipes works well in ice cream makers. Follow the manufacturer’s instructions for sorbets and then cover tightly and freeze until you’re ready to serve.
Nutrition Information:

Yield: 10Serving Size: 1/2 cup
Amount Per Serving:Calories: 145Total Fat: 8gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 52mgCarbohydrates: 19gFiber: 2gSugar: 16gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

More coconut recipes.

Chrystal

I believe you can make amazing ice cream recipes at home using only a handful of ingredients, and minimal steps. I’m here to share my tried-and-true ice cream recipes with you!

Easy Homemade Coconut Sorbet Recipe - Ice Cream From Scratch (2024)

FAQs

What is coconut sorbet made of? ›

Pour coconut milk into a container. Add water to the empty can, swirl, and pour into the container. Whisk in sugar until dissolved, then stir in coconut flakes. Cover and freeze until chilled, about 30 minutes.

What makes sorbet so creamy? ›

Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.

Why is my homemade sorbet icy? ›

Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue. There's a very simple way to tell if your sugar levels are right: Float a large egg in the sorbet base.

Is coconut milk or coconut cream better for ice cream? ›

Coconut cream tends to yield creamier results due to the higher fat content. We DO NOT recommend using Trader Joe's coconut milk or cream – the formulation has changed in recent years and is now more prone to separation and oiliness.

What thickens sorbet? ›

Tapioca starch (or corn starch): tapioca starch fis our go-to starch to thicken a sorbet mixture, for the velvety texture it creates. If you do not have tapioca starch, you can use corn starch instead, which is not the same, but it still works.

What's the difference between sherbet and sorbet? ›

The major difference between the two is that sherbet is made with dairy and sorbet isn't. Sherbet has more of a creamy texture that you'd expect from ice cream thanks to ingredients like milk, heavy cream, or buttermilk in the mix. Sorbet, on the other hand, is simply sugar and fruit.

What is the secret to good sorbet? ›

The Master Ratio

If you don't know the exact sugar content of your fruit, the best thing you can do is play it safe. A sugar concentration between 20% to 30% will generally produce a scoopable, creamy sorbet. * Add less and your sorbet is too icy to scoop; add more and it may never freeze.

Is sorbet healthier than ice cream? ›

Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.

Does sorbet need egg white? ›

At its heart, sorbet is simply a frozen fruit syrup, but you can ramp it up a level and include whipped egg white or even mascarpone for a creamier result.

Why add lemon juice to sorbet? ›

It gives the sorbet even more lemon flavor and just a touch of bitterness which nicely balances the sweet and sour. There is so much flavor in lemon peel it would be a waste not to take advantage of it.

Why do you add alcohol to sorbet? ›

Adding a bit of hard alcohol like vodka, tequila, or whiskey—all of which run around forty percent alcohol—to a frozen dessert helps prevent big ice crystals from forming in the mixture, resulting in a softer texture. You can freeze the water around it, but you can't freeze vodka.

What happens if you use too much sugar in the sorbet? ›

This is important when you are thinking about the texture of your finished sorbet. If you add too much sugar your sorbet won't freeze properly and you'll end up with slush. However, if you don't add enough you'll end up with a hard block of ice, which is less than appetising. Apparently, 20 -30% sugar is about right.

Can I use condensed coconut milk instead of coconut cream? ›

What is condensed coconut milk? This product is thick and sweet, it's made from coconut milk, water, sugar and usually a thickener. Best for using in drinks such as pina coladas or as a dairy-free substitute for condensed milk. It's not suitable as a substitute for coconut milk or cream.

How do you thicken coconut milk for ice cream? ›

Stir in the cornstarch to the reserved ½ cup coconut milk until well combined. Add cornstarch/coconut milk mixture to the saucepan and bring to a boil, stirring frequently. Boil for 5 minutes, stirring frequently, until the cornstarch is completely cooked and ice cream base has thickened.

Is coco Lopez the same as cream of coconut? ›

In 1948, López-Irizarry discovered a way to emulsify the cream of coconut in his small laboratory by blending it with water and stabilizers to create a creamy texture sweetened with natural cane sugar. López-Irizarry's discovery helped him develop Coco López, a brand solely dedicated to cream of coconut.

Is sorbet healthy than ice cream? ›

Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.

What is sorbet made of? ›

One of the first frozen treats ever developed were ices (or sorbets), which essentially are a mixture of smooth ice, sugar, flavoring and other refreshing ingredients like fruit purees. A sorbet does not contain any dairy products and is more acidic, which results in tart flavors.

Is sorbet actually healthy? ›

For those who need dairy- or gluten-free dessert options, or who cannot eat eggs or nuts, sorbet may be a suitable option. In theory, a fruit sorbet is healthy, but most commercial varieties are based on sugar rather than fruit.

Is coconut sorbet good for you? ›

The sorbet is not only delicious but also a healthier alternative to traditional ice cream. It's vegan and dairy free, making it great for lactose intolerant individuals. There are lots of benefits of using plant-based ingredients, such as the richness of vitamins, minerals, and antioxidants found in coconut milk.

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