Coconut Sorbet Recipes

Steps:

• Pour coconut milk into a container. Fill the empty can halfway with water and add to the coconut milk. Whisk in sugar until dissolved. Stir in coconut flakes.
• Cover and freeze until chilled, about 30 minutes.
• Pour coconut mixture into an ice cream maker and churn according to manufacturer's instructions until soft and creamy, 15 to 20 minutes.

Steps:

• Combine the coconut milk and water and chill for several hours in the refrigerator.
• Freeze the mixture in an ice cream freezer according to the manufacturers instructions. Add the toasted coconut to the frozen coconut sorbet by stirring in using a spoon. Keep frozen until ready to serve.

Steps:

• Mix coconut cream, coconut water, lime juice, lime zest, and coconut extract together in a bowl. Cover with plastic wrap and chill in the refrigerator until flavors combine, at least 1 hour.
• Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Cover and store in the freezer until firm, about 1 1/2 hours.

Steps:

• Combine the coconut milk with 3/4 cup sugar and taste; add more sugar if you like. Add the vanilla and stir.
• Freeze in an ice cream machine according to the manufacturer's instructions or spread in a roasting pan or on a baking sheet and freeze, stirring once every 30 minutes or so until it achieves the desired consistency (figure at least 2 hours using this method).
• Serve as soon as possible after making or freeze and let "warm" in the refrigerator for 30 minutes before serving.