Lemon Coconut Sorbet

photo of Lemon Coconut Sorbet in lemon halves

Today marks the end of my Lite and Refreshing recipe series with Smooth 98.1. It’s been a lot of fun getting a taste of the radio business and it’s such a thrill getting emails from various readers who hear the promo for the series. For the finale, I really wanted something that screamed summer. And what better than a tropical sorbet?

After making the sorbet, I placed them in empty lemon shells. The coconut milk gives this sorbet a nice creamy texture and the lemon keeps it light and refreshing.
Lemon Coconut Sorbet
I’m really happy with how these turned out. Unfortunately, it was more than 80 degrees in my house when I tried to photo them, so these were melting super fast. I’ve solved the issue of melting ice pops when snapping photos (put them on ice), but I haven’t yet figured out how to take pictures of ice cream and sorbet before they start to melt.
photo of lemon halves filled with Lemon Coconut Sorbet
If you’re serving these for a party, it’s best to scoop the sorbet into the lemon shells first and freeze them and just remove them when it’s time to eat them. They stay solid a lot longer that way.

Here is one more shot. Poor sorbets were practically in puddles by this photo. Back in the freezer they went!
close-up photo of Lemon Coconut Sorbet

Lemon Coconut Sorbet

Prep Time: 10 minutes
Course: Dessert
Cuisine: American

This is a perfect hot-weather treat! The coconut milk gives this sorbet a nice creamy texture and the lemon keeps it light and refreshing.


  • 1 can full fat coconut milk chilled in fridge overnight
  • juice of 2 small lemons
  • 1/3 to 1/2 cup granulated sugar tailor to your taste
  • approx 8-10 lemon half shells


  1. Open can of coconut milk and remove the solid cream portion which should have separated from the coconut water. Blend at high speed until it begins to stiffen and form peaks like whipping cream. Add in the clear coconut milk, lemon juice and sugar. Blend until smooth. Pour the sorbet base into ice cream machine and let it churn according to manufacturing instructions.

  2. If using lemon shells to serve, slice lemons in half lengthwise and using a sharp knife, cut an outline around the flesh by cutting into the white rind portion, slightly outside of the flesh. Use fingers to dig into the white rind to scoop out the flesh (you can see my instructions from this post). Wash and dry empty shells before using. Scoop sorbet mixture directly into lemon shells and freeze to further solidify the sorbet.
All images and content are © Kirbie's Cravings.

7 comments on “Lemon Coconut Sorbet”

  1. These are so adorable 🙂

    • Hehe, thanks! I actually brought them into the radio station since it was the last of the series and the whole time I was freaking out that they would melt and I hadn’t though it through. Luckily they didn’t!

  2. Oh I’m glad they didn’t melt!! Those lucky people at the radio station hehe. I’m always so envious when I listen to food-related podcasts because I can hear them eating ^^”

  3. What a cute idea, serving this in lemon shells!

  4. This was so good!

    We had a scoop of something similar during a trip to Point Reyes Station at a wonderful place called Osteria Stellina. I had been wanting to replicate it and this came really really close. What I think I’ll do next time is make two batches: one as described here (because it was devine) and another without the lemon juice.. Then, I’m going to swirl them together, like you would when mixing caramel into brownie batter. I think that would mimic what we had at Stellina.

    We didn’t have time to get them into cute shells. The sorbet had a funny way of going from the spoon to my mouth. 🙂

    Thank you for sharing!

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