A refreshing, dairy-free coconut lime sorbet that will impress
Feel like a refreshing dessert, with a hint of tartness, creamy (but no dairy) and so yummy? Look no further my friends – this coconut lime sorbet fits all of those criteria.
I made this coconut lime sorbet recipe at a recent cooking class (can I just say that I love Sur La Table cooking classes! – look at their website here for why I’m so inspired after each of the classes!). This recipe was during a Thai cooking class, where I was inspired for the spicy cucumber salad (recipe here). And obviously I had to add a few touches of my own, to make this recipe truly mine. But it’s not too far from the original.
Feel free to use either granulated sugar, or coconut sugar. Just be aware that if you uses coconut sugar, the sorbet will turn out a lot more brown in color. But it’s still yummy. Try it. Love it. And let me know what you think!
Coconut lime sorbet
(Gluten-free, dairy-free, vegan)
Ingredients
- 2 tins unsweetened full fat coconut milk
- 1 cup granulated sugar or coconut sugar
- 1 tbs lime zest from approximately 2 limes
- 1/2 cup fresh lime juice
Instructions
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Add coconut milk, sugar and zest in a medium saucepan and mix over medium heat until the sugar dissolves.
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Transfer to a medium bowl, add the lime juice and chill for at least 2 hours.
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Transfer to an ice cream maker and churn according to the manufacturer's instructions.
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Transfer sorbet to a chilled container. Freeze for an additional 2 hours or until firm enough to scoop.
Recipe Notes
Use coconut sugar for a Paleo-friendly treat, or half and half with granulated sugar, depending on your desires!
Adapted from Sur La Table
