Low Iodine Salted Caramel Sorbet with Toasted Coconut
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the toasted coconut
- ½ cup unsweetened coconut flakes
For serving
- ¼ tsp flaky sea salt, for finishing
Can be omittedflaky sea salt
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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