Coconut Sorbet – a delicious recipe with water, sugar, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the water and sugar in a saucepan, stirring until all the sugar is dissolved.
2
If you are using solid cream of coconut, break it into smaller pieces and add to the syrup, stirring until dissolved.
3
(If you are using liquid cream of coconut, remember to stir the contents of the can before measuring because it usually separates while sitting on the shelf.)
4
Cool to room temperature and then refrigerate until chilled.
5
Freeze in an ice cream maker according to the manufacturers directions.
6
The mixture will be slushy.
7
Pour into a container with a tight-fitting lid and freeze at least 3 hours or until firm.
8
Remove from the freezer 15 minutes before serving.
387
kcal
Calories
100
g
Carbs
Carbs
* 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 3 ingredients. The key ingredients include: 4 cups water, 2 cups sugar, One 7-ounce block of creamed coconut (see Notes).
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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