Recipe by JOYOSITY
"The perfect ending for an exotic meal. Sweet and tart without being heavy--very refreshing. Unfortunately, this sorbet melts rather quickly. However, you'll be eating it so fast that it probably won't matter!"
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1 (15 ounce) can
cream of coconut
fresh lime juice
This was a very light, refreshing sorbet but it didn't taste a whole lot like coconut. I added a little bit of sugar just because I felt that it really needed some, and the lime flavor came out just right-not too sour or sweet.
I cannot rate this recipe as I made it incorrectly, and realized my mistake too late. It is VERY important to use Cream of Coconut (which is sweetened) and not Coconut Milk (which is unsweetened). I think this is why other reviewers claimed this dessert was too tart. I added a cup of sugar after freezing, but before hardening and even this could not save the flavor. Will try again with the right ingredients.
If you can't find cream of coconut in the baking section of your store, try a liquor store. It is sold here under the brand name of "Coco Casa" as a piña colada mix. Anyway, this is one super sorbet! I made it just as written. The lime flavor is mild but welcomely refreshing. And yes, it is a sweet sorbet, but so long as you expect that, it is really good. Very nice! Thanks for sharing this one, Nandabear!
5 Stars. Perfect recipe, as-is, even if I added 1/2 tsp. vanilla & some grated lemon zest - not necessary. I read that it's best for all ingredients to be chilled well, so we chilled down the lime juice and coconut cream and we used ice water. We also added 2 teaspoons of light rum - I read that alcohol reduces iciness in the final product, so we tried it. We ran the Cuisinart for 30 minutes, resulting in a smooth, creamy soft serve and froze the rest in individual containers. * * * I have to tell you, we took the just-made sorbet, which was rich and creamy -not too sweet, not too tart- and dropped into into a tall, cold glass of Vanilla Coke with ice cubes, then stirred with a straw to make *the most incredible* float! It creamed and frothed up in the glass. Delicious and decadent. This is now our favorite dessert, hands down. An adult version of course is quite nice with more light rum in it. * * * I just tasted the sorbet that froze and ripened overnight and it has a wonderful, creamy texture, not icy. It also has the same sweet-tart taste as yesterday, so it did not sweeten appreciably, as I read that it might. As mentioned by another reviewer, it does melt quickly, especially if it's hot in your kitchen. * * * Did I mention this was our first recipe using our beautiful new red Cuisinart? Couldn't have picked a better recipe as our first. * * * Footnote: Just topped out pancakes with this. Sinful!
This sorbet is really delicious if you use syrup, but not water. I used coconut milk (I just didn`t go for a cream of coconut), lime juice, a little lime zest and 1/2 cup of syrup. My sorbet was so delicious and tropical. It reminds me of Brazilian Lemonade from this site. In any case, thank you for a great idea, Joyosita!
I loved the recipe. I followed it exactly and it wasn't to sour or to sweet. No sugar needed. I also tried it substituting the lime juice with pineapple juice and it was sooooo good. If you like pina coladas, try it with the pineapple juice!! I can't decide which way I like best. Thanks Joy for a great recipe and new ideas!!
I christened my new ice cream maker w/ this recipe! Like Frambuesa, I too thought it must need a bit of sugar so I added a few tbp. It was too sweet & next time I won't add any. I served this for dessert in vintage sherbet glasses & garnished w/ a sprinkling of lime zest....it was the perfect finish to a Caribbean Shrimp salad. We loved it & look forward to having it many times....thanks!
i love coconut, this is a great sorbet! fast easy, and excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 421
** Calories from Fat: 169
Rated, reviewed, and ready to satisfy your sweet cravings.
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