Ingredients
Method
- In a saucepan, combine the coconut milk and sugar over medium heat. Stir slowly until the sugar melts completely into the creamy coconut, creating a smooth, glossy mixture. Remove from the heat and allow it to cool fully.
- Transfer the mixture to the fridge and let it chill thoroughly — at least 2 hours. Cold base = better texture later, so don’t rush this part.
- Pour into your ice cream maker and churn according to the manufacturer’s instructions until thick and softly frozen. No machine? No problem — use your preferred no-churn method, stirring periodically as it freezes to break up ice crystals.
- Spoon the sorbet into an airtight container and freeze until firm, about 4 hours or overnight.
- Before scooping, let it sit at room temperature for a few minutes to soften slightly. That’s when it reaches peak creamy, tropical perfection.
- Close your eyes, take a spoonful, and pretend there’s a warm breeze somewhere nearby.
Notes
Finish with toasted coconut
Just before serving, scatter a handful of toasted coconut flakes over the sorbet. It adds the most beautiful crunch, a deeper nutty flavour, and that irresistible golden contrast against the snowy scoop.
It’s a small touch — but it makes the whole thing feel instantly more special.
