This post may contain affiliate links. Please read our disclosure policy.

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.

Stacked bowls with coconut sorbet topped with toasted flakes of coconut.


 

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

Ingredients needed to make coconut sorbet.
  • 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

  1. 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.
Bowl with coconut milk, cream of coconut and coconut water being whisked to make coconut sorbet.
  1. 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.
Ice cream maker with coconut sorbet before and after churning.
  1. Scoop the coconut sorbet into a container, seal it, and place into the freezer for approximately 2-3 hours to set.
Coconut sorbet spread into a loaf pan before freezing.

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.
Ice cream scoop serving up coconut sorbet.

Storage

Store the sorbet in a sealed container in the freezer for up to 2 months.

Half a coconut filled with scoops of coconut sorbet with toasted coconut being sprinkled on top.

Equipment Needed

This is a recipe that requires an ice cream maker. My favorite one is this Cuisinart ICE-21.

More Dessert Recipes

Watch How To Make

If you make and love our recipes, it would help us if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and YouTube.

Save Pin Print

Coconut Sorbet

5 from 3 votes
Prep: 5 minutes
Total: 5 minutes
Servings: 8
Author: Serene
Cold, refreshing Coconut Sorbet made with ONLY 3 ingredients. Perfect way to cool off on a hot day.
Stacked bowls with coconut sorbet topped with toasted flakes of coconut.

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

Serving: 1 | Calories: 369kcal | Protein: 4g | Sugar: 30g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Recipe first published April 20, 2015. Updated May 22, 2024.

 Photography by JessGaertnerCreative.com

Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

Read More About Me

You may also like

5 from 3 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




20 Comments

  1. Kathy I fulled a coconut with gin sealed the hole left for 3 weeks shaking every day. Filled your receipt pulped the coconut added to a can of cream coconut 2 tbsp of brown sugar and half a cup of pineapple juice. What a beautiful after dinner desert.

    Reply

  2. Anyone else have trouble with their ice cream maker on this recipe? I have a kitchenaid attachment that has always done great with dairy ice cream recipes. But this recipe froze so hard to the sides while the dasher was spinning, that within 5 minutes it stopped altogether. It took hard scraping with a knife to get it off. Any pointers?

    Reply

  5. I love Coconut and your recipe is so quick and easy to make. Love the photos too. I bet they taste lovely and refreshing! 🙂

    Reply

  7. I love coconut and this looks like the perfect refreshing dessert. Serene, everything you create just makes me want to sit in your kitchen and watch….and eat, lol. Thanks for a great recipe 🙂

    Reply

  8. I can taste this on my tongue right now. Just yesterday my mom told me she could eat a whole bag of coconut and wanted to make more coconut desserts. I agree. I’ve gotta make this for her!!

    Reply

    1. This is a definite win for coconut lovers! We’ve already made a couple batches. So good!! Hope ya’ll enjoy 🙂

      Reply