This Keto Coconut Sorbet is so creamy and refreshing, and it’s completely dairy-free. With only 5 ingredients, it’s an easy and delicious sugar-free dessert option for the hot weather.
Is there anything more refreshing on a hot summer day than a bowl of sorbet? I think not! And this creamy coconut sorbet is as refreshing as it gets.
I hadn’t even heard of coconut sorbet until I decided to make some myself. A reader suggested it last year and it sounded like the perfect treat for warm weather. One bite and I was in creamy keto dessert heaven!
It would go perfectly with my keto raspberry sorbet. One scoop of each in a bowl sounds pretty great to me!
Why you need to try this recipe
This delightful sorbet has no added sugar or dairy, and yet it’s creamy and satisfying. It also takes only 5 ingredients. And at less than 4g of carbs per serving, it’s low carb enough to enjoy a nice big scoop.
It’s best made with an ice cream maker, as the machine does all the churning for you. However, I have also provided instructions for making keto sorbet by hand.
Ingredients you need
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- Coconut milk: Use a 13.5 ounce can of full fat coconut milk. You will use the thinner coconut water to make a simple syrup, and then blend in the remaining milk to make the sorbet.
- Coconut cream: Coconut cream is really just the thick white portion that settles to the top of a can of coconut milk. But some brands sell cans that has more of the cream and less of the water. If you can’t find it, just use more coconut milk.
- Water: The coconut syrup requires additional water.
- Allulose: This is absolutely the best choice of sweetener for keto sorbet. I tried making it with a mix of Swerve and allulose and it ended up too firm to scoop properly. BochaSweet may also work but I haven’t tested it out as yet.
- Coconut extract: This boosts the coconut flavor but you can also use vanilla extract. Or try caramel for a yummy treat!
Step by Step Directions
1. Make a coconut syrup: Use the thinner coconut water from the can of chilled coconut milk. Combine with the water and allulose and simmer until it’s thickened and slightly syrupy.
2. Chill the syrup: Let the syrup cool to room temperature, then chill until completely cold, about 2 hours.
3. Blend the ingredients: Combine the syrup, the remaining coconut milk, the coconut cream, and the extract in a blender and blend until smooth. This helps break up the thicker coconut cream.
4. Churn: Transfer the mixture to an ice cream maker and churn until it resembles sorbet. Then quickly transfer to an airtight container and freeze until firm. Depending on what sweeteners you use, this can take 6 to 24 hours.
Expert Tips and FAQ
To make this keto coconut sorbet without an ice cream machine, you need to stir it frequently as it freezes. This helps prevent ice crystals from forming. You can see how it’s done HERE. Alternatively, you can freeze it in ice cube trays and blend a few up in a high powered blender when you want some sorbet. It’s not perfect but it does work.
If you use a different sweetener, or combinations of sweeteners, the sorbet will be harder to scoop straight out of the freezer. Allow it sit out for 10 to 15 minutes to soften before serving.
Frequently Asked Questions
In general, sorbet is not a great choice as it usually contains quite a lot of sugar. However, this coconut sorbet is keto-friendly, and makes a wonderful summer dessert.
Most sorbet recipes are very high carb and can contain 30 to 40 grams of carbs per serving. This Keto Coconut Sorbet, however, is very low in carbohydrates and comes in at less than 4 grams per serving.
Coconut sorbet is a combination of coconut milk, coconut cream, and sweetener. You can also add coconut extract for more flavor, or you can use a different flavoring like vanilla, lemon, or caramel.
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Coconut Sorbet Recipe
- Flip the can of coconut milk upside down and remove the bottom lid. Pour the thinner coconut water into a medium saucepan (it's okay if a little of the thicker white cream gets into the pan).
- Add the allulose and the water. Bring to a simmer over medium heat and cook, whisking frequently, until syrupy, 5 to 10 minutes.
- Remove from heat and let cool to room temperature, then refrigerate until chilled, 1 to 2 hours.
- Place the chilled mixture, the remaining coconut milk, the coconut cream, and the coconut extract in a blender and blend until well combined.
- Transfer to an ice cream maker and churn according to the manufacturer's directions. Once it resembles a sorbet consistency, transfer to an airtight container and freeze until firm. It may take up to 24 hours to firm up properly.