Description
This creamy coconut sorbet recipe offers a deliciously smooth and refreshing dairy-free dessert option. Made with full-fat coconut milk and sugar, it is gently heated to dissolve the sugar, then chilled and manually frozen to achieve a light, fluffy texture without the need for an ice cream machine unless preferred for convenience.
Ingredients
Ingredients
- 1 can full-fat coconut milk (400 mL)
- ½ cup sugar
Instructions
- Combine ingredients: Pour the full-fat coconut milk and sugar into a saucepan, preparing the base mixture for the sorbet.
- Heat mixture: Warm the coconut milk and sugar over medium heat just until the sugar has completely dissolved, stirring occasionally to ensure a smooth, even blend without boiling.
- Chill the mixture: Remove the pan from heat and let the mixture cool to room temperature. Then place it in the refrigerator until it is fully chilled, which helps improve the texture of the sorbet once frozen.
- Freeze the sorbet: Pour the chilled mixture into a shallow tray and place it in the freezer. Every 30 to 45 minutes, vigorously scrape and stir the mixture using a fork or whisk to break up forming ice crystals and add air, repeating this process until the sorbet is fluffy and scoopable. For an easier and smoother finish, optionally use an ice cream churner.
Notes
- Using full-fat coconut milk gives the sorbet its creamy texture and richer flavor.
- If you prefer a smoother texture, an ice cream churner is recommended but not necessary.
- Be patient with the freezing and stirring process for the best fluffy, scoopable consistency.
- Sugar can be adjusted to taste or swapped with alternatives like agave syrup, though this may affect freezing properties.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: International
