Coconut lime sorbet
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 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.
The brown color comes from using coconut sugar, but it works just as well if you use the regular granulated sugar (and it is more white!). Try it. Love it. And let me know what you think!
- 2 tins unsweetened coconut milk
- 1 cup granulated sugar
- 1 tbs lime zest (from approximately 2 limes)
- 1/2 cup fresh lime juice
- Add coconut milk, sugar and zest in a medium saucepan and mix over medium heat until the sugar dissolves.
- Transfer to a medium bowl, add the lime juice and chill for at least 2 hours.
- Transfer to an ice cream maker and churn according to the manufacturer's instructions.
- Transfer sorbet to a chilled container. Freeze for an additional 2 hours or until firm enough to scoop.
- Use coconut sugar for a Paleo-friendly treat, or half and half with granulated sugar, depending on your desires!