If you ask us, coconut milk is probably the best thing to happen to vegan frozen desserts since ever. We love how rich and creamy it is — perfect for making sorbet. This effortless coconut sorbet recipe takes just three ingredients, but if you want a little something extra, then add a few sprinkles of cinnamon or maybe a squeeze of lime juice. Serve it up in a coconut shell, because how could you not?
Coconut sorbet recipe
- 2 cans coconut milk
- 1 can cream of coconut
- 1/4 cup agave nectar
- Mix together all the ingredients.
- Place the mixture into a tin.
- Freeze for 4 hours.
- Serve in a coconut shell.
Before you go, check out our slideshow below.