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This delicious Coconut Sorbet Recipe checks all the boxes. It’s easy to make, refreshing, and perfect to survive those summer heat waves or to indulge after dinner time. Best of all, you don’t even need an ice cream machine to make it!
You will love this irresistible Coconut Sorbet. It is very creamy and smooth just like an ice cream but without the heavy feeling. It is sweet, rich, and straightforward to make.
This recipe works because it solves all the issues you get when making a sorbet like being icy, hard, not thick enough, and too runny.
The best part is that you don’t need an ice cream maker to make a sorbet. You only need a freezer!
This recipe is inspired by the sorbet that is made in Puerto Rico. It is a very popular street food on the island along the passion fruit sorbet. It is usually sold by the beach which is known as helado de coco.
Make this recipe and transport your taste buds to the Caribbean. Or if you love all things coconut as I do, try my rice with coconut milk, coconut limber, or my delicious piña colada.
Jump to:
- Ingredients
- How to make it without an ice cream maker
- How to make it with an ice cream machine
- Recipe Tips
- Can I use less sugar?
- How to serve?
- Storing
- More Delicious desserts to make!
- Coconut Sorbet
Ingredients
I used canned coconut milk for the sake of simplicity. I like to use quality brands like Goya or Thai Kitchen. Fresh coconut milk can also be used. I find that fresh milk tends to be sweeter than canned but either one will work. Avoid carton milk because is too watery and will result in a hard icier recipe.
- White Sugar- I use ¾ of regular white granulated sugar. This helps the recipe have a creamy tender texture like a sorbet should have.
- Corn starch- I used ½ teaspoon of corn starch. This ingredient acts as the stabilizer and is in part responsible for the texture of the sorbet. Avoids a runny or crumbly texture, acting as a binder just like sugar.
- Water- I use 1 cup of water to balance out the sugar and fat in the recipe. You can substitute for coconut water if you like but is not necessary.
- Cream of coconut- I used 1 15-ounce can of cream of coconut. It deepens the coconut flavor and adds sweetness and thickness to the recipe. Popular brands are Coco Lopez, Goya, and Coco Real.
- Full-fat Coconut Milk- I used 1 13.5-ounce full-fat can of coconut milk. Full-fat milk gives the recipe that creamy, smooth ice cream-like mouth feel.
- Vanilla extract- I used only ⅛ of a teaspoon of vanilla extract just to enhance the coconut flavor and balance sweetness.
Substitution & Variations
- Sugar- Substitute white sugar for brown or even maple syrup. You can also use agave to sweeten this recipe but it will it will give you a slightly sweeter result.
- Stabilizers- Use apple pectin powder for cornstarch. Xanthan gum is a great stabilizer (a.k.a thickener) but also stronger than the previously mentioned. Use half of what the recipe calls for.
- Rum- You can add ¼ cup of rum for a boozy coconut sorbet. Perfect to serve at parties!
- Fruit- Add shredded coconut on top to give your recipe an extra crunch.
How to make it without an ice cream maker
Step 1: Mix the sugar with the cornstarch. We do this to avoid getting any lumps or grainy texture in the mixture.
Step 2: In a pan over high heat add the water and dissolve the sugar to make a simple syrup. Set it aside to cool.
⭐️ Tip: If you have time refrigerate it before using. This helps the sorbet to set faster.
Step 3: Mix all your ingredients in a big bowl. Do this until there are no lumps in the mixture. You can use a whisk, an immersion blender, or a regular blender to do this.
Step 4: Pour the mix into your container, cover it with plastic wrap, and put it in your freezer. Freeze anywhere from 6 to 8 hours or until it is hard. Stir every 30 to 60 minutes for at least the first 3 hours of freezing. When done, let it rest for 5 minutes before scooping.
⭐️ Tip: Preferably use a metal or glass container. This will help you get the mixture colder while freezing. It also helps to maintain the temperature longer when it is at room temperature because it retains the cold.
How to make it with an ice cream machine
- First, you mix the sugar and cornstarch. Add water and sugar to a pan and cook for 3 minutes. Let it cool.
- Then mix all your ingredients and pour them into an ice cream maker bowl. Churn it for 20 to 30 minutes.
- Transfer to your container, and cover it with plastic film. Freeze for at least 2 hours. Allow 5 minutes to scoop.
⭐️ Tip: If your machine starts to vibrate, stop it because it reached the maximum freezing capacity of the machine.
Recipe Tips
- Pre-chilling the coconut milk enhances texture and allows faster freezing. Stir it well before using it to break up the fat in the milk.
- I love serving the coconut sorbet in a shell. It is a beautiful presentation plus you use all the coconut.
- Did I mention that this coconut sorbet recipe is vegan, gluten-free, and dairy-free? So almost anyone can enjoy this!
Can I use less sugar?
Adding less sugar can result in your sorbet being icy or with big ice crystals. Whether is natural from the fruit or added sugar, it plays an important role in sorbet making. It sweetens, enhances flavor, and most importantly acts as an anti-freezing agent. So is best not to use less sugar because it can result in a hard, icy sorbet.
How to serve?
I like to serve this sorbet topped with nuts and strawberries. Any fresh food will do. Sometimes I serve it on top of a pumpkin flan or top of my pumpkin cake.
Storing
- It is best to store the sorbet covered. This is to prevent it from getting any freezer taste transferred to it. I keep it no longer than 3 months frozen because it starts getting those ice particles on top.
More Delicious desserts to make!
- Lemon Tres Leches Cake
- Flan de Calabaza (Pumpkin Flan)
- Pastelillos de Guayaba (Guava Pastries)
💬 Did you make this Coconut Sorbet Recipe? Please leave a star rating, comment, or question below. I read all the comments and appreciate all the feedback!
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Coconut Sorbet
Easy and delicious Coconut Sorbet. Perfect for those hot summer days or as a sweet frozen treat.
By: Stephenie
4.50 from 6 votes
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Prep :5 minutes mins
Cook :3 minutes mins
Time :8 hours hrs 8 minutes mins
servings :10
Ingredients
- ½ teaspoon corn starch
- ½ cup sugar
- 1 cup water
- 15 ounces cream of coconut 1 can
- 13.5 ounces coconut milk 1 can
- ⅛ teaspoon vanilla extract
Instructions
In a small bowl mix the sugar and cornstarch until there are no visible lumps.
In a small pan over high heat, add the water and sugar to make a simple syrup. Mix and cook for 3 minutes. Set aside to cool.
In a large bowl add the simple syrup, cream of coconut, coconut milk, and vanilla extract. Mix until there are no visible lumps.
Pour the coconut sorbet mix into a container, cover, and freeze for 8 hours. Every 30 minutes, remove the cover and stir the mix. Do this only for the first 2 hours of freezing. Serve and enjoy!
Recipe Notes
- You can substitute white sugar for brown sugar, maple syrup, or even agave.
- As for substituting cornstarch, you can use apple pectin. You can also use xantax gum but half of what the recipe calls for because it’s stronger.
- You can make this in an ice cream maker. Just follow the mixing steps until the mix is all combined, pour it into your ice cream maker, and follow the manufacturer’s instructions.
- The sorbet will be good in your freezer for 3 months.
Nutrition
Calories: 299kcal | Carbohydrates: 41g | Protein: 1g | Fat: 15g | Saturated Fat: 14g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 28mg | Potassium: 84mg | Fiber: 1g | Sugar: 38g | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 1mg
Course :Dessert
Cuisine :American
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4.50 from 6 votes (6 ratings without comment)
