Coconut Lime Sorbet

Coconut Lime Sorbet

Creamy coconut milk meets tangy lime for a bright, dairy-free frozen dessert.

Total 6 hr 5 min Makes 6 servings Calories 245/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Kosher

Allergens

Tree nuts

This sorbet churns coconut milk, sugar syrup, and fresh lime juice into a silky, dairy-free treat with a tropical tang. It suits warm-weather meals or as a palate-cleansing finish after spicy dishes. Toasted coconut flakes make an easy garnish for serving.

Ingredients

  • 2 cans full-fat coconut milk (13.5 oz each)
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup fresh lime juice
  • 2 tablespoons lime zest
  • 1/8 teaspoon salt
  • 2 tablespoons coconut rum (optional)

Method

  1. In a 6-quart saucepan, combine the sugar and water. Heat over medium heat, stirring, until the sugar dissolves completely, about 3 minutes.

  2. Remove the syrup from heat and whisk in the coconut milk, lime zest, and salt until smooth.

  3. Stir in the fresh lime juice and coconut rum, if using, until fully combined.

  4. Cover the mixture and refrigerate until thoroughly chilled, at least 4 hours or overnight.

  5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft, creamy consistency, about 20 to 25 minutes.

  6. Transfer the churned sorbet to a freezer-safe container and freeze until firm, at least 2 hours.

  7. Scoop into bowls and serve, garnished with lime zest or toasted coconut flakes if desired.

Rate this recipe

★ 4.2 (1)

Coconut Lime Sorbet

This sorbet churns coconut milk, sugar syrup, and fresh lime juice into a silky, dairy-free treat with a tropical tang. It suits warm-weather meals or as a palate-cleansing finish after spicy dishes. Toasted coconut flakes make an easy garnish for serving.

6 hr 5 min 6 servings 245 cal

Ingredients

  • 2 cans full-fat coconut milk (13.5 oz each)
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup fresh lime juice
  • 2 tablespoons lime zest
  • 1/8 teaspoon salt
  • 2 tablespoons coconut rum (optional)

Method

  1. 1

    In a 6-quart saucepan, combine the sugar and water. Heat over medium heat, stirring, until the sugar dissolves completely, about 3 minutes.

  2. 2

    Remove the syrup from heat and whisk in the coconut milk, lime zest, and salt until smooth.

  3. 3

    Stir in the fresh lime juice and coconut rum, if using, until fully combined.

  4. 4

    Cover the mixture and refrigerate until thoroughly chilled, at least 4 hours or overnight.

  5. 5

    Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft, creamy consistency, about 20 to 25 minutes.

  6. 6

    Transfer the churned sorbet to a freezer-safe container and freeze until firm, at least 2 hours.

  7. 7

    Scoop into bowls and serve, garnished with lime zest or toasted coconut flakes if desired.