Coconut Sorbet – a delicious recipe with Coconut Milk, Sugar, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1) In a small pot, combine the coconut milk (make sure that you include all of the thick coconut on the lid in there too), flaked coconut and sugar with the dash of salt.
2
2) Bring to a simmer over medium-low heat and stir for about 2 minutes or until the sugar has dissolved.
3
3) Take the pot off of the heat and let sit until it has cooled.
4
4) Strain the mixture through a sieve into a bowl, pressing all of the liquid out of the flaked coconut.
5
5) Discard the flaked coconut and refrigerate the coconut sorbet base that you have in the bowl until it's cold.
6
6) You can freeze the coconut sorbet in an ice cream machine according to manufacturer's directions, or you can even just place it in a plastic container and put the base straight into the freezer.
7
7) Let it freeze overnight, and when ready to eat scoop and serve with fresh raspberries.
316
kcal
Calories
6
g
Fat
60
g
Carbs
6
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 4 ingredients. The key ingredients include: 2 cans (15 Oz Each) Coconut Milk, 2 cups Unsweetened Flaked Coconut, 1 cup Sugar, 1 pinch Salt.
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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