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Coconut sorbet recipe

Coconut sorbet recipe

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This creamy coconut sorbet is a refreshing frozen dessert to satisfy your sweet tooth and perfect for coconut lovers! Made with only 4 ingredients, it's a brilliant quick and easy summer dessert. See method

  • Serves 8
  • Takes 30 mins plus cooling and freezing
  • 120 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 75g caster sugar
  • 125ml coconut water
  • 400g tin coconut milk
  • 1 tbsp white rum

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    7g 33%
  • Sugars

    11g 12%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 11.7g Protein 0.4g Fibre 0.2g


  1. Put the sugar and coconut water in a saucepan and bring to a simmer, stirring until the sugar has dissolved. Put in a blender with the coconut milk, rum and a pinch of salt, then blend for 1 min. Pour into a sealable, freezer-safe container and chill for at least 2 hrs until fully cold.
  2. Transfer to the freezer and freeze for 2 hrs.
  3. Use a fork to break up any ice crystals so the mixture returns to being smooth. Freeze for another 2 hrs, then break up the crystals again. Repeat 2-3 times until the sorbet is fully set, then freeze for at least 4 hrs.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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