Coconut Lime Sorbet

Name: Coconut Lime Sorbet
Prep time: 2 h 5 min
Cook time: 10 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 15 oz can cream of coconut (preferably Coco Lopez); 1/2 cup lime juice (fresh or bottled); 3/4 cup cold water; 1-2 TB minced fresh mint (optional)

posted by Megan on May 10, 2020 (last updated 7/1/22) 0 comments »

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Going to be 100% honest with you. This coconut lime sorbet is brought to you for one reason and one reason only. I had to get the cool-looking can of Coco Lopez at the store. It was actually embarrassingly long before I got around to creating a recipe that I could use it in. I mean, Pina Colada was always an option, I guess. But this was before my mixologist phase.

two scoops of coconut lime sorbet with mint leaves on top

Gather the ingredients

The main ingredient here is your cream of coconut. You’ll find it in the aisle that they sell the grenadine, simple syrup, and other cocktail mixers. Coco Lopez is most widely available, and has consistent rave reviews.

The lime juice you use can be either fresh or bottled, I don’t notice a difference. I actually use bottled more often than fresh. If you do juice limes for this, feel free to throw in a little zest as well.

Use the water measurement to rinse out the can of cream of coconut, and then dump it into the mixing bowl with everything else.

I like to chop up a few mint leaves and add them in there, too. But some might find the texture off putting, they’re just as easily left out.

Churn and freeze

After everything is mixed together, churn in your ice cream maker for around 10 minutes. Transfer to a storage container and freeze until firm, around 2 hours.