Made with coconut milk, coconut water, and shredded coconut, this coconut sorbet has a smooth texture and clean coconut flavor. Naturally dairy-free and easy to make.
Coconut Sorbet (Creamy Dairy-Free Recipe)
Made with coconut milk, coconut water, and shredded coconut, this coconut sorbet has a smooth texture and deep coconut flavor that sets it apart from many fruit-based sorbets. Naturally dairy-free and vegan, it’s an easy homemade dessert that’s especially nice during the warmer months.
Serve it on its own, topped with toasted coconut, or with the optional kirsch cherries for a more elegant dessert.
Why You’ll Love This Coconut Sorbet Recipe
- Made with coconut milk, coconut water, and shredded coconut for a layered coconut flavor
- Naturally dairy-free, vegan, and gluten-free
- Simple ingredients you likely already have in your pantry
- Easy dessert option for warm weather or casual entertaining
- Works well on its own or finished with fruit, toasted coconut, or the optional kirsch cherries
Ingredients You’ll Need for Coconut Sorbet
- Coconut Milk - Full-fat coconut milk gives the sorbet its creamy texture and rich coconut flavor. Use canned coconut milk rather than refrigerated beverage-style coconut milk, which is too thin for sorbet.
- Coconut Water - Coconut water lightens the texture and keeps the sorbet refreshing instead of overly rich. It also adds another layer of natural coconut flavor.
- Shredded Coconut - Unsweetened shredded coconut adds body and deepens the coconut flavor throughout the sorbet. Once blended, it helps create a smoother texture with a little more substance.
- Sugar, Maple Syrup, or Honey - Sweetener is important in sorbet because it affects both flavor and texture. Sugar provides the cleanest flavor, maple syrup adds a slightly warmer flavor, while honey gives the sorbet a more floral note that pairs especially well with coconut.
- Lime Juice - A small amount of lime juice brightens the sorbet and balances the richness of the coconut milk without making it taste citrusy.
- Sea Salt- Just a pinch helps bring all the flavors together and keeps the sorbet from tasting flat.
- Cherries (Optional Kirsch Cherries) - The kirsch cherries are completely optional, but they make a beautiful topping if you’re serving the coconut sorbet for guests or a summer dinner party. To make them, you’ll need fresh or frozen cherries, kirsch, and a small amount of sweetener such as sugar, maple syrup, or honey. The cherries are simply combined with the kirsch and sweetener and left to sit until they soften slightly and release their juices.
How to Make Coconut Sorbet
- Blend - Start by blending the coconut milk, coconut water, shredded coconut, sweetener, lime juice, and salt until smooth.
- Chill - Transfer the mixture to the refrigerator and chill until thoroughly cold. This helps improve the final texture and allows the coconut flavors to develop.
- Churn - Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until thick and creamy.
- Freeze - Transfer the coconut sorbet to a freezer-safe container and freeze until scoopable.
- Serve - If using the optional cherries, combine them with the kirsch and sweetener while the sorbet freezes.
Tips for the Best Coconut Sorbet
- Use full-fat coconut milk for the creamiest texture. Light coconut milk tends to make the sorbet icy.
- Make sure the base is fully chilled before churning. Starting with a cold mixture helps the sorbet freeze more evenly.
- A small amount of salt helps balance the sweetness and brings out the coconut flavor.
- If the coconut sorbet freezes solid after storing, let it sit at room temperature for several minutes before scooping.
Variations for Homemade Coconut Sorbet
- For a brighter citrus flavor, add extra lime juice and a little lime zest.
- To keep the texture slightly softer after freezing, add a tablespoon of coconut rum or vodka to the sorbet base before churning.
- You can also serve the coconut sorbet with fresh pineapple, mango, toasted coconut flakes, or shaved dark chocolate.
How to Store Coconut Sorbet
This homemade coconut sorbet can be made several days ahead and stored in the freezer until ready to serve. For the best texture, let the sorbet soften slightly at room temperature before scooping.
Store in an airtight container to help prevent ice crystals from forming.
Coconut Sorbet FAQ
Why did my coconut sorbet turn icy?
An icy texture usually means there wasn’t enough fat or sugar in the mixture. Using full-fat canned coconut milk helps create a creamier texture and keeps the sorbet smoother.
Can I use sweetened shredded coconut?
You can, but the sorbet will be noticeably sweeter. If using sweetened coconut, you may want to slightly reduce the sugar, honey, or maple syrup in the base.
What toppings go well with coconut sorbet?
Fresh mango, pineapple, toasted coconut flakes, dark chocolate, or the optional kirsch cherries all pair well with coconut sorbet.
Wrap Up
If you enjoy sorbet, this coconut version offers something a little different. The coconut milk gives it a smoother texture and a richness you don’t usually find in fruit sorbets.
Serve it on its own for a simple weeknight treat, pair it with fresh fruit for an easy summer dessert, or add the optional kirsch cherries when you want something a little more elegant for guests.
If you enjoy easy and refreshing desserts like this, you’ll find more inspiration in these healthy frozen desserts for summer, featuring more easy sorbets, granitas, and naturally sweetened frozen desserts.
More Dairy-Free Frozen Desserts
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Coconut Sorbet Recipe
Made with coconut milk, coconut water, and shredded coconut, this coconut sorbet has a smooth texture and clean coconut flavor. Naturally dairy-free and easy to make.
Ingredients
For the Coconut Sorbet:
- 1 can/400ml regular coconut milk
- ¼ cup/60ml cane sugar, real maple syrup (or honey for a non-vegan version)
- ½ cup/40g unsweetened shredded coconut
- ½ cup/120ml coconut water or filtered water (if using filtered water add 1 extra Tablespoon of sweetener)
- The juice of ½ a lime (save the other half for the cherries)
- A pinch of sea salt
For the Kirch Soaked Cherries (optional):
- 2 cups fresh cherries, pitted and halved
- 1 Tablespoons Kirsch (cherry brandy) or leave out for a child friendly version
- 2 Tablespoons/30ml maple syrup (or honey for a non-vegan version)
- The juice of ½ a lime
Instructions
For the Kirsch Soaked Cherries (if making):
- (Start the night before for a stronger tasting cherry sauce.)
- Combine the cherries, kirsch, and maple syrup in a small bowl. Cover and let stand for 30 minutes to an hour or preferably overnight in the fridge until the cherries soften and become juicy.
- In the meantime make the coconut sorbet.
For the Coconut Sorbet:
- Chill the coconut water and coconut milk ahead of time if possible.
- Combine the coconut milk, sweetener of choice, shredded coconut, water, lime juice and a pinch of salt in a high speed blender and pulse briefly until blended.
- Refrigerate until cold (about 1 hour) if not using pre-chilled coconut milk or skip this step if using pre-chilled liquids.
- Pour coconut sorbet mixture into your ice cream maker and churn according to directions.
- Scoop into a freezer safe container and let firm for at least 1-2 hours before serving or overnight. (If you leave the sorbet in the freezer overnight remove it and let thaw briefly for 5 to 10 minutes before scooping.)
Assemble:
- Place a scoop of coconut sorbet in four pre-chilled dessert glasses. Spoon cherries and soaking liquid around the sorbet if using, and serve immediately.
Notes
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free, Vegan (if using sugar or maple syrup)
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 245Total Fat: 14gSaturated Fat: 12gUnsaturated Fat: 2gSodium: 40mgCarbohydrates: 31gFiber: 3gSugar: 24gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
anne says
what do I do if I don't have a ice cream maker?
Sylvie says
Hi Anne,
You could try freezing the mixture and then running it through a food processor to break it up and create an ice cream-like texture but it won't be the same as if you had churned it in an ice cream maker and will be icy in texture not smooth. I'd honestly recommend investing in a model like this Ice Cream & Sorbet Maker and keeping the container in the freezer so it's always ready to go.
Debra Rose says
What a simple but elegant dessert. I love everything coconut and sweetened with maple syrup and a touch of fresh lime juice - it sounds and looks absolutely delicious. The cherries are just the "icing on the cake". Hard to go wrong with those combinations. Can't wait to try it!