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.
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.
Notes
Cook's Note: 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.Storage Instructions: Store in an airtight container in the freezer for up to 3 months.