2-Ingredient Coconut Sorbet
2-Ingredient Coconut Sorbet
Ingredients
- 1 can coconut milk, (13.5 fluid ounces)
- 1 can coconut cream, (13.5 fluid ounces)
- 1/2 cup granulated sugar
Instructions
- 1
Open the can of coconut milk and the can of coconut cream using a can opener.
⏱️ 1 min
- 2
Pour the contents of both cans into a clear glass bowl.
⏱️ 1 min
- 3
Add the 1/2 cup of granulated sugar to the bowl.
⏱️ 1 min
- 4
Whisk the mixture in the bowl using a whisk until the sugar is fully dissolved and the mixture is smooth and combined.
⏱️ 3 min
- 5
Pour the whisked coconut mixture into ice cube trays. Silicone trays work well for easy removal.
⏱️ 2 min
- 6
Place the ice cube trays in the freezer and freeze until the mixture is completely solid. This will take at least 4 hours, but preferably overnight.
⏱️ 240 min
- 7
Once the coconut mixture is frozen solid, remove the cubes from the ice cube trays and transfer them into a blender jug.
⏱️ 2 min
- 8
Close the blender lid and begin blending the frozen coconut cubes. Start on a low speed and gradually increase.
⏱️ 2 min
- 9
Halfway through blending, open the lid and use a spoon or spatula to scrape down the sides of the blender jug. Don't worry if the mixture looks dry at this point; it will come together.
⏱️ 1 min
- 10
Close the lid and continue blending until the mixture is creamy and has a smooth, soft-serve-like consistency. This may take a few minutes, depending on your blender.
⏱️ 2 min
- 11
Serve the coconut sorbet immediately. Optionally, serve in halved coconut shells for an impressive presentation.
Kitchen Tools
Nutrition Facts (per serving)
2-Ingredient Coconut Sorbet
- 1 can coconut milk, (13.5 fluid ounces)
- 1 can coconut cream, (13.5 fluid ounces)
- 1/2 cup granulated sugar
Instructions
- 1
Open the can of coconut milk and the can of coconut cream using a can opener.
⏱️ 1 min - 2
Pour the contents of both cans into a clear glass bowl.
⏱️ 1 min - 3
Add the 1/2 cup of granulated sugar to the bowl.
⏱️ 1 min - 4
Whisk the mixture in the bowl using a whisk until the sugar is fully dissolved and the mixture is smooth and combined.
⏱️ 3 min - 5
Pour the whisked coconut mixture into ice cube trays. Silicone trays work well for easy removal.
⏱️ 2 min - 6
Place the ice cube trays in the freezer and freeze until the mixture is completely solid. This will take at least 4 hours, but preferably overnight.
⏱️ 240 min - 7
Once the coconut mixture is frozen solid, remove the cubes from the ice cube trays and transfer them into a blender jug.
⏱️ 2 min - 8
Close the blender lid and begin blending the frozen coconut cubes. Start on a low speed and gradually increase.
⏱️ 2 min - 9
Halfway through blending, open the lid and use a spoon or spatula to scrape down the sides of the blender jug. Don't worry if the mixture looks dry at this point; it will come together.
⏱️ 1 min - 10
Close the lid and continue blending until the mixture is creamy and has a smooth, soft-serve-like consistency. This may take a few minutes, depending on your blender.
⏱️ 2 min - 11
Serve the coconut sorbet immediately. Optionally, serve in halved coconut shells for an impressive presentation.