Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Gallery

Recipe Summary test

prep:
10 mins
additional:
45 mins
total:
55 mins
Servings:
4
Yield:
2 cups
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Cover and freeze until chilled, about 30 minutes.

  • 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

363 calories; protein 2.7g; carbohydrates 30.4g; fat 28g; sodium 18.3mg. Full Nutrition
Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/23/2021
Great coconut flavour and came out super creamy! The coconut milk provides a lot of fat so this comes out very similar to ice cream. I did add a bit of corn syrup and guar gum to help stabilize it, but that probably wasn't needed. I might skip the shredded coconut next time though to get a smoother texture. Read More