Recipe: Easy Coconut Sorbet 🥥🍨

Overview:

This Coconut Sorbet recipe is not only incredibly easy to make, but it’s also dairy-free, making it suitable for those with lactose intolerance or following a vegan diet. With just two main ingredients and a few simple steps, you’ll have a refreshing and creamy sorbet that’s perfect for satisfying your sweet cravings.

Preparation Time: 10 minutes
Total Time: 10 minutes
Servings: 16
Calories per Serving: 144.4 kcal
Dietary Considerations: Low Protein, Kosher

Ingredients:

2 cans of coconut milk
2 packages of instant vanilla flavor pudding and pie filling

Instructions:

1. Whip the Coconut Milk:

Start by opening the cans of coconut milk and pouring them into a large mixing bowl. Ensure that the coconut milk is well mixed, as sometimes the cream can separate from the liquid.
Next, add the instant vanilla flavor pudding and pie filling to the coconut milk. This will help thicken the mixture and add a delicious vanilla flavor to the sorbet.
Using a hand mixer or a whisk, beat the coconut milk and pudding mixture until it becomes thick and creamy. This usually takes about 2-3 minutes on medium speed. Make sure there are no lumps remaining and the mixture is smooth and well combined.

2. Freeze the Sorbet:

Once the coconut milk and pudding mixture is well whipped, transfer it into a freezer-safe container. A shallow, rectangular container works best as it allows the sorbet to freeze evenly and makes it easier to scrape later.
Cover the container with a lid or plastic wrap to prevent ice crystals from forming on the surface of the sorbet.
Place the container in the freezer and allow the sorbet to freeze for several hours or until it is firm. It’s best to leave it overnight for the flavors to fully develop and the sorbet to set completely.

3. Serve and Enjoy:

When you’re ready to serve the sorbet, remove the container from the freezer and let it sit at room temperature for a few minutes to soften slightly. This will make it easier to scoop and serve.
Using a heavy spoon or an ice cream scoop, scrape the frozen sorbet to create fluffy shavings. Transfer the sorbet shavings into individual dessert glasses or bowls.
Garnish the sorbet with fresh fruit, toasted coconut flakes, or a sprig of mint for an extra burst of flavor and a beautiful presentation.
Serve immediately and enjoy the creamy, refreshing goodness of this homemade coconut sorbet!

Tips:

For an extra creamy texture, you can add a splash of coconut cream or a few tablespoons of coconut yogurt to the mixture before freezing.
Experiment with different flavors of instant pudding mix to create unique variations of this sorbet. Chocolate, banana, or coconut cream pudding can all work well with the coconut milk base.
Store any leftover sorbet in an airtight container in the freezer for up to 2 weeks. Let it soften at room temperature for a few minutes before serving again.

Nutritional Information (per serving):

Calories: 144.4 kcal
Fat: 10.7g
- Saturated Fat: 9.4g
Cholesterol: 0mg
Sodium: 184.8mg
Carbohydrates: 12.9g
- Fiber: 0g
- Sugar: 11.5g
Protein: 1g

Conclusion:

This Coconut Sorbet recipe is a true gem for anyone looking for a quick and easy dessert option that’s both delicious and dairy-free. With its creamy texture and tropical coconut flavor, it’s sure to become a favorite among family and friends. So why wait? Whip up a batch today and indulge in a little taste of paradise! 🌴