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Coconut Sorbet

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"Delicious, refreshing dessert. Perfect for coconut lovers on a hot summer day. Easily altered by toasting the coconut or serving with chocolate, fresh raspberries, or pineapple."
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55 m servings 363 cals
Original recipe yields 4 servings (2 cups)

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  • Prep

  • Ready In

  1. Pour coconut milk into a container. Fill the empty can halfway with water and add to the coconut milk. Whisk in sugar until dissolved. Stir in coconut flakes.
  2. Cover and freeze until chilled, about 30 minutes.
  3. Pour coconut mixture into an ice cream maker and churn according to manufacturer's instructions until soft and creamy, 15 to 20 minutes.


  • Cook's Note:
  • For a firmer sorbet, freeze for 2 hours before serving.

Nutrition Facts

Per Serving: 363 calories; 28 g fat; 30.4 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 18 mg sodium. Full nutrition

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