Coconut Sorbet

Coconut Sorbet

Delicious coconut-flavored ice cream. A dessert you must try.


  • Sugar: 200 g
  • Water: 125 ml
  • Coconut milk: 1 can (400 ml)
  • Juice of 2 limes
  • Optional: fruits in syrup for serving, or a few fresh raspberries or berries


In a saucepan, combine water and sugar. Heat over low heat, stirring until the sugar dissolves. Increase the heat and boil the syrup for about 3 minutes. Remove from heat and let it cool.

Squeeze the lime juice into a measuring cup and add enough water to make 125 ml of liquid. Add this lime-water mixture to the cooled syrup along with the coconut milk.

Pour the mixture into a plastic bowl and place it in the freezer. If you have an ice cream maker, transfer the mixture to the machine and follow the manufacturer’s instructions.

If making sorbet without an ice cream maker, place the mixture in the freezer for about 6-8 hours. Stir the sorbet every hour to break up ice crystals and ensure a smooth consistency. This manual method can be laborious, so using an ice cream maker is recommended.

Serve the sorbet in bowls or cones, either plain or with fruits in syrup or fresh fruits. If it becomes too firm, you can soften it in the refrigerator before serving.

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