Coconut Sorbet – a delicious recipe with water, sugar, vanilla bean, salt, canswhole coconut milk, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Begin by cutting your vanilla bean in half.
2
Scoop out the insides and set aside.
3
In a medium pot, combine water and sugar.
4
Whisk till combined (not all dissolved).
5
Add the pods and the vanilla to the pot and bring to a simmer.
6
Simmer for a few minutes and remove from heat and allow it to cool for one hour.
7
Mix in both cans of whole coconut milk (must use whole for this recipe).
8
Allow it to cool for several hours in the fridge or overnight if possible.
9
Place in your ice cream machine using a sorbet or gelato attachment (if you have this).
10
Mix until thick and frozen; approximately 1 hour.
11
Eat right away or allow it to harden further in an air tight container in the freezer.
12
Toast coconut in the oven and sprinkle over your sorbet sundae before serving!
344
kcal
Calories
2
g
Fat
68
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 ¼ cups water, 1 ¼ cups sugar, 1 vanilla bean, 1 pinch salt, and more.
Yes, Coconut Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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