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Creamy Coconut Lime Sorbet

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A cool, creamy, and dairy-free coconut lime sorbet flecked with fresh lime zest and topped with toasted coconut. This easy homemade summer treat is bursting with tropical flavor and perfect for hot days or special gatherings.

Ingredients

Scale
  • 2 cans (27 fl oz / 800 ml) full-fat coconut milk
  • 1/2 cup (120 ml) coconut cream
  • 3/4 cup (150 g) granulated sugar
  • 2 tbsp (30 ml) light corn syrup or agave (optional)
  • 1/2 cup (120 ml, about 3–4 limes) fresh lime juice
  • Zest of 2 limes
  • Pinch of salt
  • 1/2 tsp (2 ml) pure vanilla extract (optional)
  • 1/3 cup (30 g) unsweetened shredded coconut (for topping)
  • Additional lime zest (for garnish)

Instructions

  1. In a medium saucepan, combine coconut milk, coconut cream, sugar, and corn syrup or agave (if using). Heat gently over medium-low, whisking constantly, until sugar is dissolved (about 3-5 minutes). Do not boil.
  2. Remove from heat. Stir in lime juice, lime zest, salt, and vanilla extract (if using). Whisk until fully combined.
  3. Pour the mixture into a mixing bowl, cover, and chill in the refrigerator for at least 4 hours or overnight. Alternatively, chill in the freezer for 1 hour, stirring every 15 minutes until icy cold but not frozen.
  4. While the base chills, spread shredded coconut on a parchment-lined baking sheet. Toast in a 325°F (160°C) oven for 5-8 minutes, stirring halfway, until golden and fragrant. Let cool.
  5. Pour the chilled sorbet base into an ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes) until thickened to soft-serve consistency.
  6. Scrape the churned sorbet into a freezer-safe container. Smooth the top, press parchment or plastic wrap directly onto the surface, and cover. Freeze for 2-3 hours or until firm enough to scoop.
  7. Serve scoops in bowls or cones. Sprinkle with toasted coconut and fresh lime zest. Garnish with a lime wedge or edible flower if desired.

Notes

For best texture, chill the sorbet base thoroughly before churning. Use full-fat coconut milk for creaminess. If you don’t have an ice cream maker, freeze the base in a shallow pan and stir every 30 minutes for 3 hours. Taste and adjust sweetness or tartness before churning. Press parchment or plastic wrap onto the sorbet surface before freezing to prevent ice crystals.

Nutrition

Keywords: coconut lime sorbet, dairy-free dessert, vegan sorbet, summer treat, tropical dessert, homemade sorbet, coconut milk, lime, easy sorbet recipe

Find it online: https://blixfood.com/creamy-coconut-lime-sorbet-recipe-easy-homemade-summer-treat/