Ingredients
- 220g Nature’s Charm sweetened condensed coconut milk
- 360ml Nature’s Charm evaporated coconut milk
- 400ml Nature’s Charm pure young coconut water
- 1 lime freshly zested optional
- 40g toasted coconut flakes optional
Instructions
- Freeze the ice cream bowl from your ice cream machine at least 12-24 hours ahead of making the recipe. If you do not have an ice cream maker
- Whisk: Add the Nature’s Charm sweetened condensed coconut milk, evaporated coconut milk, and pure young coconut water to a large mixing bowl and whisk until combined.
- Churn: Transfer the mixture to the frozen bowl of your ice cream maker and churn according to the manufacturer's instructions (usually this can be 25-40 minutes).
- The sorbet is ready when it is super thick and sticks to the arm of the machine.
- Freeze: Transfer the sorbet to a loaf pan or sealable container. Add the fresh lime zest and coconut flakes in a layer on top of the sorbet.
- Cover the top tightly with a sheet of parchment and freeze for 2 hours until solid or for soft serve consistency you can serve it straight from the machine.
Notes
Storage: Store it in an airtight container or loaf pan sealed with plastic wrap in the freezer. It is best served within 2-3 weeks.
Ice cube tray method if you do not have an ice cream maker: Pour the sorbet into ice cube trays (you'll need a liter capacity in total) and freeze for several hours until solid. Transfer the frozen sorbet cubes into a high-speed blender and blitz until smooth and creamy. You may need to add a splash of coconut water to get things moving. Then serve immediately as soft-serve, or let it set back in the freezer for 1-2 hours first for a firmer scoop.
