Lemon Coconut Sorbet
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.
Ingredients
- 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
Instructions
- 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.
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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