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This Coconut Sorbet is the perfect cold and refreshing treat for a hot day! ONLY 3 ingredients needed and easy to put together. This is sure to be your new favorite coconut dessert.
The cold and creamy Coconut Sorbet is a refreshing dessert that you will want to make over and over again! Only 3 ingredients and a couple steps are required for making this homemade sorbet.
If you love frozen desserts make sure you check out our Mexican Fried Ice Cream, Dulce de Leche Ice Cream, and Bubblegum Ice Cream.
Ingredients & Substitutions
- Coconut milk: You can use either the type from the carton or the can.
- Cream of Coconut: This needs to be the Coco Lopez type. Goya also sells a version in a can. This is a sweetened cream of coconut. It is a different ingredient than coconut cream. The Cream of Coconut is what makes the sorbet sweet.
- Coconut water: You can use a kind that has pulp or doesn’t. It’s more of a preference thing.
How to Make Coconut Sorbet
- Combine the coconut milk, coconut water, and cream of coconut into a large bowl, whisk until fully mixed together. Cover the bowl and place it into the refrigerator to chill for several hours to overnight.
- Once the mixture is chilled, pour it into a frozen ice cream maker bowl. Using an ice cream maker, churn for approximately 20 minutes or until desired consistency is reached.
- Scoop the coconut sorbet into a container, seal it, and place into the freezer for approximately 2-3 hours to set.
Serving
Serve individual bowls of this refreshing coconut sorbet on it’s own or add a topping:
- Toasted Coconut
- Strawberry Sauce
- Fresh Fruit: Diced up strawberries, pineapple, mango, blueberries, or raspberries.
Storage
Store the sorbet in a sealed container in the freezer for up to 2 months.
Equipment Needed
This is a recipe that requires an ice cream maker. My favorite one is this Cuisinart ICE-21.
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Coconut Sorbet
Ingredients
- 1 can cream of coconut
- 2 cans coconut milk
- 1 cup coconut water
Instructions
- Combine all ingredients into a large bowl, whisk until fully mixed together. Cover bowl and place into the refrigerator to chill. Allow to chill for several hours, or overnight.
- Once mixture is chilled, pour into a frozen ice cream maker bowl. Using ice cream maker, churn for approximately 20 minutes or until desired consistency is reached.
- Scoop sorbet into a container, seal it, and place into freezer for approximately 2-3 hours to set. Serve and enjoy! Store in freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published April 20, 2015. Updated May 22, 2024.
Photography by JessGaertnerCreative.com
Hi all! My Cuisinart didn’t seem to want to firm up the mixture. Perhaps I didn’t refrigerate the mixture long enough. Thoughts? We let the machine run for quite awhile and then just poured it into a tub and put it in the freezer. If it still doesn’t firm up I’ll make curry out of it because there is no sugar in it.!
Hi Carol! I have to ask..did you freeze the bowl for your Cuisinart before running it? It should firm right up when you run it in the frozen bowl. I have no other suggestions or ideas for you. But like you said, if it doesn’t work enjoy that curry!
Hey! How necessary is it to chill the mixture? I was hoping to add it to the ice cream maker right away
You don’t have to chill it, but it goes a bit quicker when it’s cooled.
HI There! I noticed you didn’t add sugar. I was wondering if it tastes sweet? I can’t eat sugar so I was wondering how it taste.
Hi Anita! The coconut cream is sweet enough that there is no additional sugar needed 🙂