Creamy and Dreamy: The Perfect Coconut Sorbet Recipe

This coconut sorbet is based on a recipe by Jean Georges Vongerichten, in which he urges not to be discouraged by the simple ingredient list, the end result delivers big flavor. The coconut milk thickens to a wonderful creamy consistency and contrasts so nicely with the cherries.

The fruit is so delicious with the syrup, you can skip the sorbet and serve the cherries on their own with some lady fingers to soak up the syrup. You can add liqueur to the fruit, or our favorite, a bit of balsamic vinegar.The sweet and sour combination is heavenly.

Coconut Sorbet recipes

Coconut Sorbet
Coconut sorbet: a scoop of tropical paradise
Creamy And Dreamy: The Perfect Coconut Sorbet Recipe 1

Coconut Sorbet with Cherries in Syrup

You can use any type of coconut sorbet recipe. It is best to use the ice cream maker as it makes it easier to scoop. If you do not have an ice cream maker, you can also make it in a metal loaf pan. To make it easier, you should add coconut water and vanilla bean to the mixture. After a few hours, the mixture will be thicker and easier to serve. If you have a freezer, pour the mixture into the freezer.
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Course: Ice-cream
Cuisine: French, INTERNATIONAL
Diet: Gluten Free
Keyword: cherries, coconut, sorbet
CookingStyle: Shaking
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 318kcal
Author: Tracy Hilton
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For the coconut sorbet

For the cherries in syrup:

  • 400 g cherries pitted
  • 1 cup sugar
  • 3/4 cup water
  • Optional flavourings 1 tbsp liqueur of your choice


  • Shake the cans of coconut milk very well to reblend the solid and liquid parts, and pour into a saucepan. Add the sugar and bring to a boil until all of the sugar has dissolved. Remove from heat and add the rum.
  • Pour the coconut milk into a heatproof bowl and allow to cool. To speed up the process, you can place the bowl in a larger heatproof Pyrex-type dish and ice water to quickly bring the temperature down. You can then place the bowl in the refrigerator until it has chilled.
  • Pour the coconut milk into an ice cream maker and churn according to directions. This sorbet churned for about 20 minutes until it achieved a creamy, thick texture.
  • While the coconut milk is chilling, cut the cherries into halves.
  • In a saucepan combine the sugar and water. Bring mixture to a boil, then simmer until light caramel in color. Remove from the heat and add flavourings, if using. In a heat proof bowl, pour the syrup over the cherries and allow to cool.



You can make Coconut Sorbet in several ways. You can use an ice cream maker or an ice cream machine. Once you have made the sorbet, serve it right away. You can either freeze it overnight or serve it the next day. Once it is frozen, you can add shredded coconut flakes to it. After serving, your coconut sorbet will melt on the tip of your tongue.
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Serving: 1serving | Calories: 318kcal | Carbohydrates: 74g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 175mg | Fiber: 2g | Sugar: 72g | Vitamin A: 43IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 1mg

Alternative Method: Coconut Sorbet – Blender Version

Coconut Sorbet
Chill out with the creamiest homemade coconut sorbet.

To make Coconut Sorbet, start by chilling cans of full-fat coconut milk in the refrigerator for at least 8 hours or overnight to separate the thick coconut cream from the liquid. In a small saucepan, combine granulated sugar with water, heating over medium heat until the sugar dissolves completely. Let the sugar syrup cool to room temperature. Open the chilled coconut milk cans without shaking, scooping out the thick coconut cream into a blender while reserving the remaining liquid. Pour the cooled sugar syrup into the blender with the coconut cream, adding pure vanilla extract and unsweetened shredded coconut for texture and flavor if desired. Blend until smooth and creamy. Transfer the mixture into a shallow, airtight container, and freeze for 4-6 hours until firm, stirring every hour to prevent ice crystals. Once frozen, scoop the Coconut Sorbet into bowls or cones, garnishing with shredded coconut or fresh fruit for a delightful tropical treat.

Tips for making Coconut Sorbet

Coconut Sorbet
A refreshing twist on dessert – coconut sorbet delights

Serving Suggestions

For a beautiful presentation, I like to serve scoops of the coconut sorbet in hollowed out pineapple halves or orange cups. Top it with toasted coconut flakes, chopped nuts, or a maraschino cherry for a little extra flair.

Coconut sorbet also makes a delightful topping for other desserts. Layer spoonfuls over slices of angel food cake, brownies, or chocolate lava cakes for an explosion of flavors and textures. And it’s amazing folded into fruit salads too, adding sweetness and a hit of coconut.

For a fun, boozy adult dessert, alternate layers of coconut sorbet with Bailey’s Irish cream in a parfait glass. Top with whipped cream and toasted coconut shavings for a heavenly tropical treat.

Cooking Tips

Coconut Sorbet
Embrace the flavors of the tropics with coconut sorbet

I find that using full fat coconut milk is key for getting that rich, indulgent texture. The higher fat content gives it a nice smooth, creamy mouthfeel compared to low fat varieties. Just be careful not to overchurn it once frozen or you can end up with coconut butter!

One of my favorite tricks is toasting the coconut flakes before mixing them into the sorbet base. It adds incredible depth of flavor and aroma. I like to toast them lightly in a pan with a little bit of brown sugar to caramelize them. So good!

When it comes to serving, I love to have fun with the presentations by alternating layers of sorbet and fruit in parfait glasses. Mangoes, pineapple, kiwi, or berries make delicious complements to the coconut. And a sprinkle of toasted coconut on top for garnish gives it even more texture and tropical flair.

FAQs about Coconut Sorbet

Coconut Sorbet
Your dessert dreams come true with coconut sorbet.
  • Can I use light coconut milk for this recipe? Light coconut milk can be used, but keep in mind that it may result in a less creamy texture compared to full-fat coconut milk.
  • How long does it take for the sorbet to freeze properly? It typically takes 4-6 hours for Coconut Sorbet to freeze to a scoopable consistency. However, freezing times may vary depending on your freezer’s temperature.
  • Can I make Coconut Sorbet without an ice cream maker? Yes, you can. After mixing the sorbet base, pour it into a shallow container and freeze. Every 30 minutes, stir the mixture with a fork to break up ice crystals until it’s firm.
  • Can I store leftover sorbet for later consumption? Absolutely! Store any leftover Coconut Sorbet in an airtight container in the freezer. Just let it sit at room temperature for a few minutes before scooping for a smoother texture.
  • What if I don’t have access to fresh coconuts for this recipe? No worries! You can use canned or carton coconut milk, which is readily available in most grocery stores. Look for unsweetened varieties for the best results.
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I hope you all enjoyed learning about my tips and tricks for making the ultimate coconut sorbet. This luscious frozen dessert holds a special place in my heart and transports me straight to tropical paradise with every creamy, coconutty spoonful.

As I wrap up this blog post for Food and Meal, I encourage you to get creative with coconut sorbet this summer. Make it your own by experimenting with different mix-in combinations and presentations. The possibilities are truly endless when you start with such a versatile base.

Be sure to tag @foodandmeal and use #coconutsorbet if you whip up a batch so we can see your delicious creations! And don’t forget to like and subscribe to Food and Meal for more frozen treat inspiration all season long.

Thanks for spending some time with me chatting about one of my personal favorite chilled-out desserts. I hope these tips help you beat the heat in style. Now go make someone’s day with a bowl of tropical bliss. Trust me, one spoonful is like a mini vacation!

I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.
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