Coconut Sorbet

Serves: Makes about 900ml

Coconut Sorbet

Never having been a fan of coconut flavoured confectionary (“anything but the coconut one” is the usual cry) I don’t know why I love this sorbet so much. Perhaps it reminds me of being on long haul holidays (remember them?) where I will always choose a coconut ice cream or sorbet over everything else–dairy just doesn’t seem right in tropical climes. Perhaps it is the texture which is creamy but light and not in any way cloying. Anyway, the point is that this sorbet is delicious and incredibly easy although you will need an electric ice cream churner to get the best results. You could sprinkle over some toasted coconut if you like a bit more of a bite but I don’t think it is necessary.


  • 250g caster sugar
  • 200g coconut cream (a block, cut into small pieces or small carton)
  • 400g tin full fat coconut milk
  • Juice of ½ lemon or one lime


  1. Put the caster sugar in a saucepan with 250ml water and stir over a low heat until the sugar has dissolved. Turn the heat up a little and bubble the syrup for five minutes. Take off the heat and stir in the coconut cream-if you are using a block of creamed coconut stir until it has dissolved.
  2. Stir in the coconut milk and lemon or lime juice. Leave to cool completely then churn in an ice cream maker until thick and semi-frozen. Scrape into a container and freeze until hard. If you haven’t got an ice cream maker freeze the sorbet for a few hours until it starts to set. Scrape into a food processor and blend to a thick, semi-frozen purée. Repeat twice then freeze until hard.
Coconut Sorbet