Coconut Sorbet

  • 4 cups water
  • 2 cups sugar
  • One 7-ounce cake cream of coconut (see note below) or 1 cup sweetened cream of coconut (like Coco Lopez)

Makes about 5 cups

Heat the water and sugar in a saucepan, stirring until all the sugar is dissolved. If you are using solid cream of coconut, break into smaller pieces and add to the syrup, stirring until dissolved. Cool to room temperature then refrigerate until chilled.

Freeze in an ice cream maker according to manufacturer’s directions. Mixture will be slushy.

Pour into a freezer proof container, and freeze at least three hours or until scoopable. Take out 15 minutes before serving.

2 Responses to “Coconut Sorbet”

  1. 1 Inez Vasquez May 28, 2010 at 7:41 am


    I love your program.
    Please tell us how to make the wonderful tropical drink made with Tamorindo. And, how are the drink made with Coconuts
    ( non alcoholic )

    Thank you

  2. 2 ice cream makers August 2, 2013 at 4:52 am

    Wow that was strange. I just wrote an very long comment but
    after I clicked submit my comment didn’t appear. Grrrr… well I’m not
    writing all that over again. Regardless, just wanted to say
    fantastic blog!

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