Vegan Coconut Sorbet
Prep Time
5 mins
Cook Time
10 mins
Chilling time
6 hrs
Masala chai spices like cardamom, ginger, and cinnamon lend zip to creamy homemade coconut sorbet. It’s perfect all by itself or atop a juicy vegan peach crumble.
Recipe Type:
Dessert
Cuisine:
American
Keyword:
coconut sorbet
Ingredients
- 2 cans full fat coconut milk (see above for preferred brands – look for those that list just coconut and water as ingredients)
- 3/4 cup granulated sugar
- 1 tablespoon crushed green cardamon pods
- 1/2 teaspoon fennel seed
- 6 whole cloves
- 1 cinnamon stick
- 1 star anise (optional)
- 1 tablespoon vanilla extract
- 10 whole peppercorns
- 4 slices fresh ginger (no need to peel)
- 1/4 teaspoon sea salt
Instructions
-
Heat coconut milk, sugar, spices, and sea salt in a medium saucepan until the sugar dissolves and the mixture is steamy. Cook, stirring frequently, for 4 minutes. Remove from heat and add vanilla extract. Chill mixture (spices and all), at least 3 hours and overnight if you can. When ready to churn, strain mixture with a mesh sieve; use a silicone spatula to press any clumps of coconut cream through.
-
Process according to your ice cream maker's instructions. Spoon sorbet into a freezer-proof container (I use a metal bread pan), cover, and freeze at least 3 hours. Homemade coconut sorbet has the best texture in the first few days after it’s made, so try and enjoy it right away.