Description
This easy coconut sorbet recipe is creamy, dairy-free, and bursting with tropical flavor. Ready in just 15 minutes, it’s the perfect light and refreshing homemade dessert for hot days or any time you crave a sweet treat.
Ingredients
Scale
- 2 cans (13.5 oz each) full-fat unsweetened coconut milk
- 3/4 cup (150g) granulated sugar
- 3 tablespoons fresh lime juice (about 1–2 limes)
- 1 teaspoon lime zest (optional, but recommended)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1–2 tablespoons rum (for adults)
- Optional: Toasted coconut flakes (for topping or mix-in)
- Optional: Fresh mango, diced (for mix-in)
Instructions
- Chill the cans of coconut milk in the refrigerator for at least 2 hours (overnight is best). If short on time, chill in the freezer for 20 minutes, but do not let freeze solid.
- Pour the chilled coconut milk into a food processor or high-speed blender. Add sugar, lime juice, lime zest, vanilla extract, and salt. Add rum if using.
- Blend on high for 1–2 minutes until the mixture is creamy and the sugar is fully dissolved. Scrape down the sides as needed. Taste and adjust sweetness or lime juice if desired.
- For extra-smooth sorbet, strain the mixture through a fine mesh strainer into a large bowl (optional).
- Pour the blended mixture into a freezer-safe container. Smooth the top, cover tightly, and freeze for 2–4 hours. For best texture, stir every 30 minutes for the first 2 hours to break up ice crystals (optional). For a softer, slushie-like texture, freeze for just 1 hour.
- Before serving, let the sorbet sit at room temperature for 5–10 minutes to soften. Scoop with a warmed ice cream scoop. Top with toasted coconut, fresh fruit, or a wedge of lime if desired.
Notes
Use full-fat coconut milk for the creamiest texture—lite versions will make the sorbet icy. Chill all ingredients and equipment for best results. Stirring during freezing helps prevent ice crystals. Adjust sweetness and citrus to taste. Add-ins like rum, toasted coconut, or fruit are delicious variations. Sorbet keeps up to 2 weeks in the freezer, but is best within 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Tropical
Nutrition
- Serving Size: About 1/2 cup (100g) per serving
- Calories: 210
- Sugar: 15
- Sodium: 60
- Fat: 16
- Saturated Fat: 14
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
Keywords: coconut sorbet, dairy-free dessert, vegan sorbet, easy coconut dessert, tropical sorbet, homemade sorbet, summer dessert, gluten-free dessert