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Coconut Sorbet - 6 cups (twelve ½-cup servings)

Delicious when topped with toasted coconut or our Chocolate Sauce (listed under Sauces and Dressings). "


1½ cups water
1¹∕³ cups granulated sugar
1 whole vanilla bean, halved and seeds scraped
pinch salt
2 cans (13.5 ounces each) unsweetened coconut milk


Combine the water, sugar, vanilla bean (including the pod) and salt in a medium saucepan set over medium-low heat. Bring mixture just to a boil and then remove from heat. Let mixture steep for 1 hour; strain (discarding pod). Add the coconut milk to the strained mixture. Cover and refrigerate overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

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Makes about 6 cups (twelve ½-cup servings)

Nutritional Information
Per Serving

Nutritional information per serving (based on ½ cup): Calories 199 (51% from fat) • carb. 25g • pro. 1g • fat 12g • sat. fat 11g • chol. 0mg • sod. 28mg • calc. 1mg • fiber 0g

This recipe can be prepared using the following Cuisinart® products:
Frozen Yogurt – Ice Cream & Sorbet Maker

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