Coconut Sorbet

4.25 from 8 votes

Easy and delicious Coconut Sorbet. Perfect for those hot summer days or as a sweet frozen treat.

Prep Time5

Cook Time3

Freeze8

Total Time8 8

Course: Dessert

Cuisine: puertorican

Servings:

Calories: 299kcal

In a small bowl mix the sugar and cornstarch until there are no visible lumps.
In a small pan over high heat, add the water and sugar to make a simple syrup. Mix and cook for 3 minutes. Set aside to cool.
In a large bowl add the simple syrup, cream of coconut, coconut milk, and vanilla extract. Mix until there are no visible lumps.
Pour the coconut sorbet mix into a metal container, cover, and freeze for 8 hours. Every 30 minutes, remove the cover and stir the mix. Do this only for the first 2 hours of freezing. Serve and enjoy!

Substitute- You can substitute white sugar for brown sugar, maple syrup, or even agave.
Cornstarch substitute- As for substituting cornstarch, you can use apple pectin. You can also use xantax gum but half of what the recipe calls for because it's stronger.
Ice cream maker- You can make this in an ice cream maker. Just follow the mixing steps until the mix is all combined, pour it into your ice cream maker, and follow the manufacturer's instructions.
Molds- You can use any mold you like. It can be round or rectangular. It can be stored in plastic, glass or metal which is what I prefer.
The sorbet will be good in your freezer for 3 months.