Here is a quick and easy version of the traditional Antillean coconut sorbet that doesn't require an ice cream maker. The texture will be slightly different, more creamy. Feel free to reduce the amount of sweetened condensed milk... For the quick version, I recommend using coconut cream* instead of coconut milk, as it will freeze without crystallizing.
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Coconut Sorbet without an Ice Cream Maker
Instructions
- 1. Place the coconut cream in the refrigerator for a few hours before using.
- 2. Beat the coconut cream with an electric mixer until it has the consistency of whipped cream. Add the spices and flavorings.
- 3. Gently mix in the sweetened condensed milk.
- 4. Pour the mixture into a shallow plastic container (or two small 500ml containers, as shown here). Freeze for 4 hours. If the sorbet is kept in the freezer for longer, remove it a few minutes before serving.
- 5. Traditional version
- 6. Replace the coconut cream with coconut milk (preferably homemade) and mix it with the sweetened condensed milk, spices, and flavorings. For a lighter sorbet, you can add 10 to 15cl of water.
- 7. Place the mixture in a manual or electric ice cream maker until the sorbet reaches the desired consistency. Serve immediately, or if not serving right away, store in the freezer and remove a few minutes before serving.
Ingredients for servings
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400 g of coconut cream -
400 g of sweetened condensed milk -
1 pinch of cinnamon -
1 pinch of nutmeg -
1 teaspoon of vanilla extract -
1 lime zest -
3 bitter almonds
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value341 kcal17 %
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Fat17,52 g25 %
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of which saturated14,45 g72 %
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Carbohydrates39,46 g15 %
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of which sugar38,58 g43 %
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Protein6,32 g13 %
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Fibers0,4 g?
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More data
* As an indication, before cooking, RDA of the EU.