Vegan Coconut Sorbet
Rich, creamy, and impossibly refreshing, this coconut sorbet is the kind of frozen dessert that makes you forget dairy was ever part of the equation. Full-fat coconut milk does all the heavy lifting here, giving the base a luscious, velvety texture that churns up beautifully in an ice cream maker. A squeeze of fresh lime juice and a touch of vanilla extract balance the sweetness and add just enough brightness to keep every spoonful interesting. The process is straightforward — dissolve the sugar into the coconut milk on the stovetop, chill the base, churn, and freeze — and the result is a scoopable, silky treat that serves four with ease. Optional toasted coconut flakes on top add a satisfying crunch and a little visual flair if you want to dress it up for company. It's the kind of plant-based dessert that genuinely impresses, whether you're serving it at a dinner party or sneaking a bowl straight from the freezer on a Tuesday night.
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Learn more →Ingredients
4 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup organic cane sugar
- ¼ tsp fine sea salt
- 2 tbsp fresh lime juice
- 1 tsp pure vanilla extract
For serving
- ¼ cup toasted coconut flakes (optional)
Instructions
- 1
Combine the coconut milk, sugar, and salt in a small saucepan over medium heat, whisking until the sugar is fully dissolved and the mixture is smooth, about 3–4 minutes. Do not let it boil.
- 2
Remove from heat and whisk in the lime juice and vanilla extract. Pour the mixture into a mixing bowl and let it cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours or up to overnight.
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