Coconut Sorbet
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: Coco GOYA® Cream of Coconut, which adds sweet coconut taste and GOYA® Coconut Milk, which imparts creamy- smooth texture. Simply mix, process in your ice cream machine, and take a tropical vacation in your kitchen.
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.
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Coconut 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
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