Coconut Sorbet
Transport your taste buds to a tropical paradise with this ultra-creamy coconut sorbet. Made with luscious full-fat coconut milk and a bright hint of lime, it’s the ultimate refreshing dairy-free indulgence for any occasion.
Prep
10m
Cook
5m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 2 cans 800 ml | Full-fat canned coconut milk |
| 0.75 cup 150 g | Granulated sugar |
| 2 tbsp 30 ml | Fresh lime juice |
| 1 pinch 0.5 g | Sea salt |
2 Method
Step 1. In a medium saucepan, combine 1 cup of the coconut milk with the granulated sugar and sea salt.
Step 2. Heat over medium-low, stirring constantly, until the sugar is completely dissolved. Do not let the mixture boil.
Step 3. Remove from heat and stir in the remaining coconut milk and the fresh lime juice until perfectly smooth.
Step 4. Transfer the mixture to a bowl, cover, and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Step 5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (usually 20-25 minutes).
Step 6. Transfer the churned sorbet to a freezer-safe container and freeze for an additional 2-3 hours to reach a firm, scoopable consistency.
💡 Chef's Tips
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For the best texture, ensure your ice cream maker bowl has been frozen for at least 24 hours before starting.
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Add one tablespoon of white rum or vodka to the mixture to prevent the sorbet from freezing rock-hard.
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Use high-quality canned coconut milk rather than the carton variety to ensure maximum creaminess.
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Garnish with toasted coconut flakes or fresh mint leaves for a professional presentation.
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