Coconut Sorbet
Introduction
Cool, creamy, and bursting with tropical vibes, this coconut sorbet is the dairy-free dessert that brings paradise to your freezer. Made with just a few ingredients—coconut milk, sugar, and lime juice—it’s a refreshing treat that’s as elegant as it is easy.
Whether you’re escaping a hot day or craving something smooth and sweet after dinner, this sorbet is pure bliss in a bowl.
Why I Love This Recipe
There’s something magical about the simplicity of this coconut sorbet. With no eggs or dairy to worry about, the creamy texture comes straight from rich coconut milk. The lime juice adds a subtle brightness, balancing the sweetness and making each bite more addictive than the last.
It’s a lighter alternative to ice cream, but just as satisfying. Plus, if you loved Easy Ice Cream Sandwich Cake or No-Bake Oreo Cream Pie, this fits right into your no-bake summer repertoire.
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- ¾ cup granulated sugar (adjust to taste)
- Juice of 1 lime
- Optional: 1 tablespoon coconut extract for a more intense flavor
Ingredient Notes and Swaps
- Coconut Milk: Use full-fat for the creamiest texture. Avoid light versions for this recipe.
- Sweetener Options: You can substitute honey, agave, or maple syrup. Start with ½ cup and taste.
- Add-Ins: Toasted coconut flakes, chopped pineapple, or mango chunks work well stirred in before freezing.
Instructions
1. Heat the Base
- In a saucepan over medium heat, combine coconut milk and sugar.
- Stir until the sugar completely dissolves—do not boil.
- Remove from heat and let it cool to room temperature.
2. Add Flavor
- Stir in lime juice and optional coconut extract.
- Taste and adjust sugar or lime as desired.
3. Chill
- Transfer the mixture to the refrigerator and chill for at least 2 hours, or until very cold.
4. Churn or Freeze
- Ice Cream Maker: Pour into your machine and churn according to instructions.
- No-Churn Method: Pour into a freezer-safe dish, stir every 30 minutes for the first 2–3 hours to break up ice crystals.
5. Freeze Until Firm
- Transfer to a lidded container and freeze for 4 hours or overnight.
6. Serve
- Let the sorbet sit at room temperature for 5–10 minutes for perfect scoopability.
Tips for Success
- Taste as you go. Coconut milk brands vary—adjust sugar and lime to suit your preference.
- Get fancy. Serve in hollowed-out coconuts or with fresh mint for a tropical touch.
- Scoop tip: Use a warmed scoop or run it under hot water for clean serving.
Serving Suggestions and Pairings
This sorbet makes a light finish to a summer dinner or a midday refresher. Pair it with:
- Rainbow Sangria for a colorful, fruity flair
- Grasshopper Pie if you’re building a no-bake dessert spread
- Pumpkin Delight Dessert for a cool contrast of warm spice and tropical chill
- Serve it over grilled pineapple or beside a cookie crumble for extra texture
Storage Tips
- Storage: Freeze in an airtight container. Best enjoyed within 1–2 weeks for top texture.
- Prevent Icy Texture: Cover with parchment or plastic wrap before sealing to prevent ice crystals.
More No-Bake Treats You’ll Love
Explore other chilled delights:
- Easy Ice Cream Sandwich Cake – layers of creamy coolness
- No-Bake Oreo Cream Pie – indulgent yet effortless
- Pumpkin Delight Dessert – a creamy, seasonal favorite
- Grasshopper Pie – cool mint meets chocolate crunch
Final Thoughts
This coconut sorbet is a dream come true for coconut lovers and anyone looking for a light, dairy-free dessert with serious flavor. Simple ingredients, bold taste, and just the right amount of chill—it’s summer in a scoop.
Tried it? Let us know! Tag @chefmaniac, leave a comment, or share your tropical twist!
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