2-Ingredient Coconut Sorbet
2-Ingredient Coconut Sorbet
Ingredients
- 1 can coconut milk, full-fat, 13.5 ounce
- 1 can coconut cream, full-fat, 13.5 ounce
- 1/2 cup granulated sugar
- 1 whole coconut, for serving, optional
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 until the sugar is fully dissolved, the mixture is well combined, and slightly foamy.
⏱️ 3 min
- 5
Carefully pour the coconut mixture into ice cube trays.
⏱️ 2 min
- 6
Place the ice cube trays in the freezer and freeze until the coconut mixture is completely solid. This will take at least 4 hours, or preferably overnight.
⏱️ 240 min
- 7
If using a whole coconut for serving, tap the whole coconut with the back of a sturdy knife to crack it. Carefully crack the coconut in half over a clear glass bowl to drain the coconut water. Reserve the coconut halves for serving bowls.
⏱️ 5 min
- 8
Once the coconut mixture is frozen solid, pop the frozen cubes out of the trays and transfer them into a blender pitcher.
⏱️ 1 min
- 9
Close the lid of the blender and begin blending the frozen cubes on a medium to high setting.
⏱️ 1 min
- 10
Halfway through blending, pause the blender and use a spoon or spatula to scrape down the sides of the pitcher, ensuring all the frozen pieces are incorporated. Don't worry if the mixture looks dry at this stage; it will come together.
⏱️ 2 min
- 11
Continue blending until the mixture reaches a smooth, creamy, and sorbet-like consistency. This may take a few minutes, pausing to scrape down the sides as needed.
⏱️ 3 min
- 12
Scoop the freshly blended coconut sorbet into the prepared coconut shell halves or into individual serving bowls and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
2-Ingredient Coconut Sorbet
- 1 can coconut milk, full-fat, 13.5 ounce
- 1 can coconut cream, full-fat, 13.5 ounce
- 1/2 cup granulated sugar
- 1 whole coconut, for serving, optional
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 until the sugar is fully dissolved, the mixture is well combined, and slightly foamy.
⏱️ 3 min - 5
Carefully pour the coconut mixture into ice cube trays.
⏱️ 2 min - 6
Place the ice cube trays in the freezer and freeze until the coconut mixture is completely solid. This will take at least 4 hours, or preferably overnight.
⏱️ 240 min - 7
If using a whole coconut for serving, tap the whole coconut with the back of a sturdy knife to crack it. Carefully crack the coconut in half over a clear glass bowl to drain the coconut water. Reserve the coconut halves for serving bowls.
⏱️ 5 min - 8
Once the coconut mixture is frozen solid, pop the frozen cubes out of the trays and transfer them into a blender pitcher.
⏱️ 1 min - 9
Close the lid of the blender and begin blending the frozen cubes on a medium to high setting.
⏱️ 1 min - 10
Halfway through blending, pause the blender and use a spoon or spatula to scrape down the sides of the pitcher, ensuring all the frozen pieces are incorporated. Don't worry if the mixture looks dry at this stage; it will come together.
⏱️ 2 min - 11
Continue blending until the mixture reaches a smooth, creamy, and sorbet-like consistency. This may take a few minutes, pausing to scrape down the sides as needed.
⏱️ 3 min - 12
Scoop the freshly blended coconut sorbet into the prepared coconut shell halves or into individual serving bowls and serve immediately.
⏱️ 1 min