Keto Low Carb Coconut Sorbet Recipe

Jul 16, 2022

This Keto Coconut Sorbet is so creamy and refreshing, and it’s completely dairy-free. With only 5 ingredients, it’s an easy and delicious sugar-free dessert option for the hot weather.

Servings10 servings


  • Ice cream maker


  • 478 g full fat coconut milk, chilled 
  • 296 g Justine's Erythritol powdered in blender  
  • 147 g water
  • 478 g coconut cream
  • 1.88 tsp coconut extract


  • Flip the can of coconut milk upside down and remove the bottom lid. Pour the thinner coconut water into a medium saucepan (it's okay if a little of the thicker white cream gets into the pan).
  • Add the Erythritol and the water. Bring to a simmer over medium heat and cook, whisking frequently, until syrupy, 5 to 10 minutes.
  • Remove from heat and let cool to room temperature, then refrigerate until chilled, 1 to 2 hours.
  • Place the chilled mixture, the remaining coconut milk, the coconut cream, and the coconut extract in a blender and blend until well combined.
  • Transfer to an ice cream maker and churn according to the manufacturer's directions. Once it resembles a sorbet consistency, transfer to an airtight container and freeze until firm. It may take up to 24 hours to firm up properly.


Cook's Note: The sorbet will be harder to scoop straight out of the freezer. Allow it to sit out for 10 to 15 minutes to soften before serving.
Storage Instructions: Store in an airtight container in the freezer for up to 3 months. 


Serving: 1serving = ⅔ cup Calories: 261kcal | Carbohydrates: 3.8g | Protein: 1g | Fat: 25.7g