Coconut Sorbet

  • Serves 6

  • Prep Time 20 min

  • Cooking Time 10 min

  • Vegetarian
  • Current Ratings


  • 1½ cups water
  • 1¹/³ cups granulated sugar
  • 1 whole vanilla bean, halved and seeds scraped
  • pinch salt
  • 2 cans (13.5 ounces each) unsweetened coconut milk


Coconut Sorbet


  1. Combine the water, sugar, vanilla bean (including the pod) and salt in a medium saucepan set over medium-lowheat. Bring mixture just to a boil and then remove fromheat. Let mixture steep for 1 hour; strain (discarding pod).
  2. Add the coconut milk to the strained mixture. Cover andrefrigerate overnight.
  3. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture.
  4. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer forabout 2 hours.
  5. Remove from freezer about 15 minutesbefore serving.

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