Coconut Sorbet

Coconut Sorbet
  • Yield : 1
  • Servings : 5
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 3:0 h

It tastes very much like some of the coconut ice cream from Thailand streets without ice-cream maker.


  • 1 cup coconut milk
  • 1 cup sweetened flaked coconut
  • 500 ml whipping cream
  • ¼ cup sugar


Step 1

Blend a whipping cream in a blender until you get thick whipped cream. Add the coconut milk, flaked coconut and sugar.

Step 2

Transfer mixture to a covered container and place in the freezer for 2-3 hours.

Step 3

As soon as it is frozen around the outside, but still soft inside transfer it back into your blender and blend for 15-30 seconds. Return to the container and freeze until solid.

Step 4

To make the topping, simply place sweetened flaked coconut into a frying pay. "Dry-fry" it over medium-high heat, stirring constantly until coconut turns light golden-brown. Transfer immediately to a bowl and let cool until crunchy (1 minute). Sprinkle over your sorbet.

Remove freeze container 30 minutes before serving.

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