Dreamy 3-Ingredient Coconut Sorbet!
Coconut sorbet: churn this incredibly creamy, refreshing dessert with just three ingredients. Perfect for a simple, dairy-free treat.
Ingredients
- 13.66 oz coconut milk (1 can)
- 13.66 oz unsweetened coconut cream (1 can)
- 11.6 oz sweetened condensed coconut milk (1 can)
- 1 can sweetened condensed coconut milk
- 1 can unsweetened coconut cream
- 1 can coconut milk
Instructions
- In a medium bowl, mix together the coconut milk, coconut cream, and sweetened condensed coconut milk until fully combined. Then, cover the bowl with plastic wrap and chill in the fridge until cold, about 4 hours.
- Once chilled, mix again and add to your ice cream maker per the manufacturer’s instructions. Churn your sorbet until the mixture resembles soft serve.
- Once churned, place your sorbet in a freezer safe container and freeze until solid, about 8 hours.
- Scoop and serve immediately, optionally topping with your favorite sorbet toppings!
Video
Notes
- For the creamiest texture, ensure all your coconut ingredients are well-chilled before mixing. I’ve found that chilling for at least 4 hours, or even overnight, makes a noticeable difference.
- Don’t overchurn the sorbet in the ice cream maker; stop when it reaches a soft-serve consistency to prevent it from becoming icy once frozen solid.
- If your sorbet freezes too hard, let it sit at room temperature for 10-15 minutes before scooping to achieve a smoother consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don’t overchurn the sorbet in the ice cream maker; stop when it reaches a soft-serve consistency to prevent it from becoming icy once frozen solid.
- If your sorbet freezes too hard, let it sit at room temperature for 10-15 minutes before scooping to achieve a smoother consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.