During the summers of my childhood, there was not a family reunion without a coconut sorbet, a typical Caribbean dessert.
I remember that we made it with a manual ice cream maker at the time. Everyone was waiting very impatiently around the person who was on « chore » to turn the crank.
For me, this ice cream is synonymous with family, joy, comfort. These kind of memories that feel good when our loved ones are far from us. It’s strange because, when I was younger, I wasn’t necessarily very fond of this sorbet. But certainly, the fact of living more than 5,000 km away from my family, makes me want to rediscover the flavors which rocked my childhood and my adolescence.
It’s in this context that for the last few weeks, I have been trying to make coconut sorbet… In any case, it’s not very difficult. In the traditional recipe there is:
- condensed milk
- coconut milk
- lime zest
The only thing was that I didn’t have any ice-cream maker
After various tests, I present to you my version of coconut sorbet. It is a little different from the traditional recipe, but we find this unique taste anyway. It is very quick to do! The hardest part will be to wait one night before you can taste it!
About the Recipe
In the version I offer, in addition to the ingredients mentioned above, I added heavy cream, The one you use to do whipped cream. So it need to be at minmum at 35%.
I advise you to put the coconut milk and the condensed milk in the fridge the night before you will make your sorbet. It will allow the cream to rise faster.
Coconut milk: It can harden after overnight in the fridge, you can spoon it in to make it a little more liquid and easier to whip.
Half an hour before making the recipe put the bowl and the whisk in the freezer. They must be very cold. Cream and coconut milk will rise more easily and faster.
The preparation will drop down a bit when you add the condensed milk, that’s normal, don’t panic 🙂
If you want some more, you can still double the recipe.
I won’t keep you waiting any longer, here’s how to make this coconut sorbet without an ice cream maker!
- 200 ml heavy cream
- 200 ml coconut cream
- 200 ml condensed milk
- 1/2 tsp almond extract
- 1 tsp lime zest
- 1/2 tsp nutmeg powder
- 1/2 tsp cinnamon powder
- Put the coconut milk and condensed milk in the fridge the day before.
- In a bowl, whip the coconut milk and the cream. It won't be as firm as a classic whipped cream. As soon as the preparation peaks, the cream is good.
- Add condensed milk and spices.
- Stir until well combined.
- Put everything in the freezer overnight
Before making the recipe putting your bowl and your whisk in the fridge help the cream to rise better.
It's totally possible to double the recipe !
Measure in cups/ lbs/ oz
200 ml coconut milk/cream/condensed milk = 3/4 cup + 1 tbsp = 6.8 oz