Ingredients
Equipment
Method
Step 1: Prepare the Syrup and Cool
- Begin by combining the coconut water and granulated sugar in a small saucepan. Stir in about 1/8 teaspoon of sea salt. Place the saucepan over low heat and stir continuously until the sugar has completely dissolved and the liquid looks clear. Remove from heat and allow it to cool completely to room temperature or colder.
- Once cooled, stir in the can of unsweetened full fat coconut milk until well combined. Cover the mixture and refrigerate it until thoroughly cold, ideally for at least 4 hours or even overnight. This chilling step is crucial.
Step 2: Chill the Mixture
- Before churning, give your chilled coconut mixture a good stir to ensure everything is fully recombined and uniform. The colder the mixture, the better the final texture of your sorbet will be.
Step 3: Churn in an Ice Cream Machine
- Pour the thoroughly chilled coconut mixture into your ice cream machine. Follow the manufacturer’s directions; churning typically takes about 20-30 minutes. It is ready when the sorbet has the consistency of soft-serve ice cream.
Step 4: Incorporate the Twist and Freeze
- Transfer the soft sorbet to a freezer-safe container. As you transfer it, gently ripple in 1 teaspoon of fresh lime zest and 1 tablespoon of lightly toasted shredded coconut. Use a spoon or knife to gently swirl these additions throughout.
- Cover the container tightly and place it in the freezer for at least 2 hours to firm up for a firmer, more scoopable sorbet.
Notes
This recipe ensures a lusciously creamy, non-icy texture thanks to full-fat coconut milk and proper chilling. Follow the pro tips for the best results, including shaking your coconut milk well and chilling the base thoroughly. Nutrition information is estimated based on common ingredients and serving sizes and may vary.