Coconut Sorbet

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<p>Coconut Sorbet is a famous island treat, especially around Old San Juan, Puerto Rico where street carts vendors offer frozen scoops of Coco as a refreshing antidote to the tropical heat. But before you book a flight to the Island, try this easy Coconut Sorbet recipe that captures the authentic flavor. The key: two coconut superstars: <a title="Cream of Coconut" href="https://goya.com/en/products/goya-cream-of-coconut" data-id="8009">Coco GOYA® Cream of Coconut</a>, which adds sweet coconut taste and GOYA® <a title="Coconut Milk" href="https://goya.com/en/products/coconut-milk-goya" data-id="7958">Coconut Milk</a>, which imparts creamy- smooth texture. Simply mix, process in your ice cream machine, and take a tropical vacation in your kitchen.</p>

Total Time

35m

Prep Time:5m

Yields:10 Servings

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Ingredients

2 cans
(13.5 oz. each)

1 can
(15 oz.)

1½ cups

<p><span>water</span></p>

½ cup

<p><span>sweetened flaked coconut, plus more for garnish, if desired.</span></p>

Directions

Kitchen View

Step 1

<p>Blend coconut milk and cream of coconut in blender until smooth, about 1 minute. Transfer to bowl; stir in water and ½ cup flaked coconut. Chill until very cold.</p>

Step 2

<p>Process cold coconut mixture in 2-qt. ice cream maker, according to manufacturer’s instructions; transfer to freezer. Freeze until firm.</p>

Step 3

<p>To serve, scoop into dessert bowls and garnish with more flaked coconut, if desired.</p>
Tip Icon

No Ice Cream Machine? No problem!

To make this coconut sorbet without an ice cream machine, follow recipe through step 1. Then, transfer coconut mixture to freezer-safe bowl and transfer to freezer. Freeze until frozen, vigorously stirring coconut mixture every 30 minutes, about 3 hours. Then cover and keep frozen until ready to use. Proceed to step 3 of recipe.

Products in this Recipe

Tip Icon

No Ice Cream Machine? No problem!

<p>To make this coconut sorbet without an ice cream machine, follow recipe through step 1. Then, transfer coconut mixture to freezer-safe bowl and transfer to freezer. Freeze until frozen, vigorously stirring coconut mixture every 30 minutes, about 3 hours. Then cover and keep frozen until ready to use. Proceed to step 3 of recipe.</p>

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