Low FODMAP Salted Caramel Sorbet with Toasted Coconut
Rich, buttery caramel flavor in a frozen dessert can feel like a distant dream when you're navigating a sensitive gut, but this sorbet delivers every bit of that indulgence without the usual digestive landmines. Full-fat coconut milk stands in for cream, giving the base a silky, luxurious body that churns up beautifully into a light, granular texture through a simple fork-scraping method — no ice cream machine required. The maple syrup is portioned carefully across six servings, keeping each scoop well within a comfortable threshold while still lending that deep, complex sweetness alongside the brown sugar caramel. A pinch of fine sea salt stirred into the warm base and a finishing scatter of flaky salt on top create that addictive sweet-salty contrast that makes salted caramel so irresistible. Toasted coconut flakes add a nutty crunch and a faint tropical warmth that plays beautifully against the cold, glossy sorbet. The whole process is mostly hands-off — a little stovetop attention, some patient freezer check-ins, and you end up with a dessert that looks and tastes genuinely impressive. It serves six, making it an easy option to pull out for a dinner party or keep stashed in the freezer for whenever a craving hits.
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Learn more →Ingredients
6 servings
For the caramel base
- 1 cup packed light brown sugar
- ¼ cup maple syrup
- ½ cup water
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp coconut oil
- 1 tsp pure vanilla extract
- ½ tsp fine sea salt
For the toasted coconut
- ½ cup unsweetened coconut flakes
For serving
- ¼ tsp flaky sea salt, for finishing
Instructions
- 1
Combine the brown sugar, maple syrup, and water in a medium saucepan over medium heat, stirring until the sugar dissolves. Increase the heat to medium-high and cook without stirring until the mixture turns a deep amber color and smells of caramel, 8–10 minutes. Watch closely — the syrup can darken quickly once it reaches color.
- 2
Remove the pan from the heat and carefully pour in the coconut milk in a slow, steady stream, whisking constantly — the mixture will bubble vigorously. Add the coconut oil and whisk until smooth. Return the pan to low heat and stir for 1–2 minutes until any hardened bits dissolve and the base is uniform.
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