Description
This Coconut Orange Sorbet is a refreshing and vibrant dessert combining creamy coconut milk with zesty orange and a delightful caramelized citrus swirl. It’s a dairy-free and gluten-free treat perfect for any occasion.
Ingredients
- 400 ml (1.7 cup) Full-Fat Coconut Milk: Use full-fat for a creamy texture.
- 200 ml (0.8 cup) Fresh Orange Juice: Strain for a silky-smooth result.
- 100 g (0.5 cup) Granulated Sugar: Adjust to taste.
- 2 tbsp Orange Zest: Finely grated, avoid pith.
- 1 tbsp Lemon Juice: Brightens flavors.
- Pinch of Sea Salt: Enhances sweetness.
- 30 g (0.25 cup) Toasted Coconut Flakes: Adds texture and flavor.
- 2 tbsp (30 g) Light Brown Sugar: For caramelizing zest.
Instructions
- Caramelize Citrus Zest: Bake orange zest with brown sugar at 150°C (300°F) for 12-15 minutes, stirring once, until glossy.
- Prepare Sorbet Base: Combine coconut milk, orange juice, sugar, lemon juice, and salt in a saucepan.
- Dissolve Sugar: Heat gently, stirring until sugar dissolves.
- Infuse with Coconut: Remove from heat, cool, and stir in 15g toasted coconut.
- Chill Base: Refrigerate for at least 1 hour.
- Churn Sorbet: Churn in an ice cream maker for 20-25 minutes.
- Create Swirl: Fold in caramelized zest and 15g toasted coconut during the last 2 minutes.
- Harden & Freeze: Freeze for at least 2 hours.
- Serve & Enjoy: Scoop, garnish with zest and coconut, and serve immediately.
Notes
For the smoothest texture, ensure the sorbet base is thoroughly chilled before churning. Toasting the coconut flakes enhances their flavor.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Tropical
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 25 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg