Coconut sorbet recipe
This creamy coconut sorbet is a refreshing frozen dessert to satisfy your sweet tooth and perfect for coconut lovers! Made with only 4 ingredients, it's a brilliant quick and easy summer dessert.
See method- Serves 8
- Takes 30 mins plus cooling and freezing
- 120 calories / serving
- Freezable
- Dairy-free
- Gluten-free
- Vegetarian
Ingredients
- 75g caster sugar
- 125ml coconut water
- 400g tin coconut milk
- 1 tbsp white rum
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Shop ingredientsEach serving contains
- Energy
- 500kJ 120.0kcal
- Fat
- 8g
- Saturates
- 7g
- Salt
- 0.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 11.7gProtein 0.4gFibre 0.2g
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- Put the sugar and coconut water in a saucepan and bring to a simmer, stirring until the sugar has dissolved. Put in a blender with the coconut milk, rum and a pinch of salt, then blend for 1 min. Pour into a sealable, freezer-safe container and chill for at least 2 hrs until fully cold.
- Transfer to the freezer and freeze for 2 hrs.
- Use a fork to break up any ice crystals so the mixture returns to being smooth. Freeze for another 2 hrs, then break up the crystals again. Repeat 2-3 times until the sorbet is fully set, then freeze for at least 4 hrs.
- See more Ice cream recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
