Coconut Sorbet

This is probably one of the simplest ice cream I ever made. The texture is lighter than the usual custard based ice cream (thanks to the coconut water) and it is really a cross between a sorbet and ice cream. This recipe is perfect for newly acquired ice cream machine owners or novice ice cream makers.

Ingredients:
1½ cup (350 ml) coconut water – fresh or canned (if using pre-packaged, look for all natural coconut juice with no sugar added)
3/4 cup (200 ml) coconut milk
3/4 cup (200 ml) fresh milk
1/4 cup (55 g) granulated sugar
1/8 tsp salt
1/4 tsp vanilla extract / vanilla bean paste

Makes about 1 liter tub

Recipe source: Hot Thai Kitchen (with slight modifications)

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The line up.

In a medium pot, add in coconut milk, fresh milk, sugar and salt. Cook on medium heat until the sugar is dissolved.

Turn off heat and add in coconut water and vanilla extract.

Strain your coconut water if you are using canned or pre-packed version.

Instead of vanilla extract, I’m using vanilla bean paste. You could use either or. 🙂

Let it cool before refrigerating it for at least 6 hours or overnight. Churn according to your ice cream machine’s instruction. You could also add in diced coconut flesh during the last 5 min of churning.

Putting my Cuisinart Ice Cream machine to good use.

Full Instructions:

In a medium pot, add in coconut milk, fresh milk, sugar and salt. Cook on medium heat until the sugar is dissolved. Turn off heat and add in coconut water and vanilla extract.

Let it cool before refrigerating it for at least 6 hours or overnight. Churn according to your ice cream machine’s instruction.

You could also add in diced coconut flesh during the last 5 min of churning.