Welcome summer with the cool, refreshing taste of this smooth and creamy homemade coconut sorbet. Crafted from rich coconut milk and cream, and naturally sweetened with a homemade coconut simple syrup, this dairy-free and vegan treat is the perfect way to beat the heat.

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Homemade Coconut Sorbet

Prep Time 8 hours

Servings 1

Calories 617 kcal

Ingredients

Toppings

Unsweetened shredded coconut
Diced mango
Mint leaves

Instructions

In small saucepan, combine coconut water and granulated sugar. Cook over medium heat, stirring occasionally, until sugar dissolves. Remove from heat.
In blender, blend coconut milk and coconut cream on high speed until smooth and creamy. Add sugar syrup and mix briefly to combine.
Pour into large bowl. Cover and refrigerate, at least 6-8 hours or overnight.
Briskly whisk chilled mixture. Pour into ice cream maker with bowl frozen according to manufacturer's instructions. Churn until thickened, about 15 minutes.
Transfer to freezer-safe container. Freeze 4-6 hours prior to serving.
Scoop into bowls. Garnish with shredded coconut, fresh fruit, mint leaves or other toppings as desired.
Store leftovers in freezer for up to 2 weeks.