Coconut Sorbet
<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
Ingredients
2 cans
(13.5 oz. each)
1 can
(15 oz.)
1½ cups
½ cup
Directions
Step 1
Step 2
Step 3
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.
No Ice Cream Machine? No problem!
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Create AccountCoconut Sorbet
Prep Time: 5m
Total time: 35m
Yields: 10 Servings
Ingredients
2 cans (13.5 oz. each)
1 can (15 oz.)
1½ cups
½ cup
Directions
Step 1
Step 2
Step 3