A smooth, creamy coconut sorbet that’s easy to make with just a few ingredients. This naturally dairy-free and gluten-free sorbet works great in a cone or bowl. No ice cream maker is required, though you can use one if you prefer.
If you enjoy frozen treats, try a refreshing lime sorbet next.
WHY YOU’LL LOVE THIS COCONUT SORBET
- Rich, silky texture that melts pleasantly on the tongue, similar to a classic coconut ice cream.
- Made with a handful of mostly coconut-based ingredients for true coconut flavor.
- Serves as an excellent dairy-free base if you need a lactose-free frozen dessert.
- Simple technique and minimal steps—perfect for home cooks of any skill level.
Note: coconut sorbet softens and melts faster than traditional ice cream, so serve and enjoy promptly.
INGREDIENTS
- Unsweetened canned coconut milk – Choose a high-quality, full-fat can for best flavor and creaminess.
- Unsweetened coconut cream – Combined with coconut milk to enhance the silky texture. (You can substitute heavy cream if you do not need the recipe to be dairy-free.)
- Coconut water – Adds lightness and reinforces the coconut flavor.
- Sugar – Balances and brightens the flavor. Adjust sweetness to taste; a sugar substitute or maple syrup has not been tested here.
Shredded Coconut
Optional: stir in 1/2 cup shredded coconut (sweetened or unsweetened) for extra texture, or sprinkle toasted coconut flakes on top when serving.
HOW TO MAKE COCONUT SORBET
- Combine the coconut water and sugar in a small saucepan and warm over low heat, stirring until the sugar dissolves.
- Remove from heat and chill the syrup in the refrigerator until completely cool.
- When cool, pour the syrup into a blender with the coconut milk and coconut cream; blend briefly until combined.
- Transfer the mixture to a 9×5 metal loaf pan or another freezer-safe container.
- Freeze until firm, about 4 hours. If not using an ice cream maker, stir the mixture with a fork every 30 minutes for the first 3 hours to break up ice crystals and incorporate air—this improves scoopability and texture.
- Store covered in the freezer for up to 3 months.
These steps correspond to the photos above and are provided for guidance. Adjust timing slightly based on your freezer and container.
STORING
Keep sorbet in an airtight container in the freezer. Press parchment or wax paper directly onto the surface before sealing to prevent ice crystals. Properly stored, it will keep for up to three months.
EXPERT TIPS
- Pan fill: The mixture will generally fill a 9×5 pan to the top.
- Chill ingredients: Chilling cans of coconut milk and cream beforehand helps with texture but is optional.
- Adjust sweetness: Increase sugar to 1 cup if you prefer a sweeter sorbet.
- Stir often: Frequent stirring during the initial freeze stage keeps the sorbet smooth and easier to scoop.
- Soften before scooping: Let frozen sorbet sit at room temperature for about 10 minutes to soften slightly for easier scooping.
Serve alongside a fresh fruit salad for a bright, summery pairing.
MAKING IN AN ICE CREAM MAKER
This recipe adapts well to ice cream makers. Pour the chilled mixture into your machine and follow the manufacturer’s instructions for sorbet. Once churned, transfer to a container, cover tightly, and freeze until ready to serve.
More sorbet ideas:
- Watermelon sorbet
- Strawberry sorbet
- Lemon sorbet
For more frozen desserts or ice cream recipes, browse other recipes or leave a comment with questions or feedback.
Other homemade ice cream recipes:
- Pralines and Cream Ice Cream
- Butterscotch Ice Cream
- Red Velvet Ice Cream
- Ice Cream Pie
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If you make this coconut sorbet, please leave a rating and a comment to let us know how it turned out.
Easy Homemade Coconut Sorbet Recipe
10
20 minutes
5 minutes
4 hours
4 hours 25 minutes
A smooth and creamy coconut sorbet made with simple ingredients — perfect for summer.
Ingredients
- 2 (13-14 oz.) cans unsweetened coconut milk, chilled
- 1 (13-14 oz.) can unsweetened coconut cream, chilled
- 1 cup (8 oz.) coconut water
- 1/2 cup granulated sugar, more or less to taste
- Optional: shredded coconut or coconut flakes for garnish
Instructions
- Pour the coconut water and sugar into a small saucepan and heat over low until the sugar dissolves.
- Remove from heat and refrigerate until completely cool.
- Once cooled, combine the syrup, coconut milk, and coconut cream in a blender and blend until just mixed.
- Pour the mixture into a 9×5 metal pan or freezer-safe container.
- Freeze until firm, about 4 hours, stirring with a fork every 30 minutes during the first 3 hours if not using an ice cream maker.
- Store covered in the freezer for up to 3 months.
Notes
- The mixture will fill the pan completely.
- Chilling the coconut milk and cream first helps texture but isn’t required.
- For sweeter sorbet, increase sugar to 1 cup.
- Let sorbet sit at room temperature about 10 minutes before scooping.
- Ice cream machine: This recipe works in ice cream makers—follow your machine’s sorbet instructions, then freeze until serving.
Nutrition Information:
Yield: 10
Serving Size: 1/2 cup
Amount Per Serving:
Calories: 145Total Fat: 8gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 52mgCarbohydrates: 19gFiber: 2gSugar: 16gProtein: 1g
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