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.
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.