This easy vegan coconut sorbet is a delicious treat the whole family will love.
Like most sorbet recipes, it’s cool and refreshing, but this one is also loaded with sweet tropical flavor.
Made with coconut milk, coconut cream, and coconut water, it’s super rich and incredibly creamy. You’ll love it!
Why You’ll Love This Coconut Sorbet
If you tried my mango sorbet recipe and loved it, let me introduce you to something even cooler!
It might not be as colorful, but it’s flavorful to the max. Here’s why you should try it:
Creamy & Refreshing. It’s cold and sweet, so it’s ideal for hot days. But the coconut milk and cream give it a delightfully smooth and silky finish.
Easy to Make. This recipe requires only four key ingredients and comes together with little trouble.
Versatile Treat. It’s egg-free, dairy-free, gluten-free, and nut-free! So no matter the dietary restrictions, anyone can enjoy this sorbet.
Ingredients
As mentioned, coconut sorbet has four required ingredients. And there’s one optional one, too.
They are:
- Coconut Water: Instead of simple syrup, this recipe calls for coconut water for maximum flavor.
- Sugar: To ensure it’s sweet and balanced.
- Coconut Milk: Another layer of flavor and the base of the creamy dessert.
- Coconut Cream: For extra velvety and coconutty goodness.
- Shredded Coconut: This one’s optional. So if you want the sorbet smooth, leave it out. But if you like texture, add it after churning.
(Scroll to the bottom for the full list.)
How to Make Coconut Sorbet
I have instructions below for making this without an ice cream maker.
But for the creamiest, smoothest, and most delicious sorbet around, it’s best made with an ice cream maker.
Here’s how:
1. Make the coconut simple syrup by simmering the coconut water and sugar until the sugar dissolves. Let cool fully on the counter, then in the fridge for an hour or so.
2. Make the sorbet by mixing the cold syrup with the coconut milk and coconut cream. Pour this into the ice cream maker and churn per the manufacturer’s instructions.
(If using shredded coconut, stir it into the churned sorbet.)
3. Serve right away for a soft-serve consistency. Or pop it in the freezer to firm up. Enjoy!
How to Make Sorbet without an Ice Cream Maker
If you don’t have an ice cream maker, you aren’t out of luck.
Here’s how to make easy, no-churn coconut sorbet:
1. Make the simple syrup as directed, then chill it.
2. Mix in the other ingredients and pour the mix into a shallow pan.
3. Freeze and stir the sorbet every 30 minutes with a fork until it reaches your desired consistency.
Tips & Variations
With recipes this simple, you won’t need many tips. I’ve included a few, though, as well as some variations you can try.
Let’s check them out:
- Freeze the ice cream maker bowl. It’ll need at least 8 hours in the freezer before churning. If the bowl isn’t cold enough, the sorbet won’t set properly.
- Refrigerate the ingredients. Working with cold ingredients is easier. So, refrigerate them overnight for the best results.
- Shake the coconut milk. If it sits for a while in the can, it will separate. So be sure to shake it well before adding it to the recipe.
- Toast the coconut flakes. This gives them a deeper, richer flavor. Add them to a dry skillet over low heat until golden and fragrant.
- Serve in a coconut shell. It won’t affect the taste, but serving the sorbet in coconut shells really dials up the presentation. Plus, it’s just fun.
- Add other mix-ins. Try vanilla paste, dark chocolate chips, or even a swirl of raspberry sorbet for a fun, vibrant, and fruity twist.
- Add a chocolate shell. Once the sorbet is firm, drizzle melted chocolate over the top. Freeze for another 15 minutes, and the chocolate will harden into a rich chocolate shell.
How to Store
Since sorbet is a frozen treat, you can easily make a couple of batches and keep them in the freezer for whenever the mood strikes.
But there are a couple of things to keep in mind:
To Store: Transfer the sorbet to an airtight, freezer-safe container. Before securing the lid, press a piece of plastic wrap onto the surface to prevent ice crystals from forming. Freeze for up to 1 month.
To Serve: Serve the sorbet straight from the freezer. Or, let it sit at room temperature for 5 to 10 minutes to soften slightly.
More Sorbet Recipes You Have To Try
Strawberry Sorbet
Orange Sorbet
Lemon Sorbet
Watermelon Sorbet
Peach Sorbet
Coconut Sorbet
8
servings1
hour20
minutes180
minutes275
This easy vegan coconut sorbet is a delicious treat the whole family will love. It’s cool, refreshing, and absolutely loaded with sweet tropical flavor.
Ingredients
1 cup coconut water
1 cup sugar
1 (13.5 ounce) can unsweetened coconut milk, chilled
1 (13.5 ounce) can coconut cream, chilled
1/2 cup sweetened shredded coconut, optional
- Equipment:
Ice cream maker
Instructions
- In a small saucepan over low heat, combine the coconut water and sugar. Stir and warm until the sugar is dissolved. Then, pour the syrup into a heat-proof container and let cool for 30-60 minutes on the counter. Finally, refrigerate until chilled, about an hour.
- When the syrup is cold, pour it into a mixing bowl and whisk in the coconut milk and coconut cream until well combined.
- Pour the mixture into the ice cream maker and churn according to manufacturer’s instructions until it reaches a sorbet-like consistency. If using, fold the sweetened shredded coconut into the thick sorbet.
- Serve immediately for a soft-serve treat or freeze for at least 3 hours for a scoopable consistency. Enjoy!
Notes
- Let firm sorbet sit at room temperature for 5-10 minutes to soften for easier scooping.
- Refrigerate the ingredients. Working with cold ingredients is easier. So, refrigerate them overnight for the best results.
