Dreaming of a tropical getaway but stuck at home? This Coconut Sorbet is the next best thing. Made with three forms of coconut—milk, flakes, and sweetened condensed milk—this creamy, refreshing treat delivers a scoop of paradise in every bite. No plane ticket required!
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Whether the sun is shining or not, nothing beats a cool, silky, and refreshing spoonful of coconut sorbet. Made with just a handful of simple ingredients—coconut milk, protein powder, sweetened condensed milk, and coconut flakes—this dessert is pure heaven in every bite.
It’s light, luscious, and completely dairy-free, so you can enjoy a scoop (or two) anytime. Plus, it’s ridiculously easy to make with your trusty Ninja Creami (or regular blender) in just 4 simple steps!
If you like this coconut sorbet recipe, you’ll love making my Vegan Coconut Rice Pudding and Coconut Chia Pudding too!
Why You’ll Love This Recipe
- Tropical Escape: One bite of this velvety coconut sorbet ice cream will transport you to a sun-kissed beach. Made with real coconut, it’s light yet indulgent, bringing vacation vibes to cool you down on a warm day.
- Dairy- and Gluten-Free: Completely plant-based, so everyone can enjoy its tropical flavors worry-free. It fits seamlessly into a variety of dietary lifestyles, and no one will know it’s vegan.
- Perfect for Coconut Lovers: Packed with rich flavor, this coconut frozen dessert is made with just a handful of simple coconut ingredients— milk, flakes, and sweetened condensed milk—for a truly irresistible tropical dessert.
Ingredients
- Coconut Milk: The silky base of this coconut cream sorbet. This recipe requires canned milk for the creamiest texture—I don’t recommend substituting other milks, as it would take away from the signature flavor and creamy texture.
- Coconut Flakes: A crucial ingredient that enhances the coconut flavor and adds a slightly chewy texture to the sorbet.
- Sweetened Condensed Milk: Part of the coconut trio, this essential ingredient acts as a sweetener while making the sorbet ultra-creamy and scoopable. Adjust to your preferred sweetness level!
- Protein Powder: Vanilla protein powder adds to the flavor profile, enhances the texture, and adds nutrition, making this Ninja Creami recipe more satisfying and filling.
- Vanilla: A natural sweetener that deepens the flavor of this frozen coconut dessert – either vanilla bean or extract works!
- Salt: A pinch subtly balances the sweetness while enhancing the coconut and vanilla flavors.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- A Tropical Explosion: Add fresh or frozen tropical fruits like bananas, mango, or pineapple for an extra fruity twist. Want a chunky texture? Stir in the fruit at the end of the churning process. Prefer a smoother consistency? Blend it directly into the base before churning.
- Get Toasty: Love a little crunch in your sorbet? Toast coconut flakes in the oven at 350ºF for a few minutes, let it cool, then add it using the ‘mix-in’ setting on the Ninja Creami for extra texture.
- Booze It Up: Add a splash of clear rum for a boozy, adult-friendly, tropical upgrade—because dessert should be fun too!
- A Citrus Effect: Brighten up the flavor with a squeeze of orange, lemon, or lime for a refreshing coconut-lime sorbet. Don’t forget the zest for an extra pop of citrus!
How to Make Coconut Sorbet
This vegan sorbet is easy to make and fun to prepare—just a few simple steps stand between you and a taste of paradise! Start by gathering your ingredients, a blender, and your Ninja Creami.
Step 1: Combine. Add the milk, flakes, sweetened condensed milk, protein powder, vanilla, and salt to your container.
Step 2: Blend and Freeze. Use your Ninja creami to blend the ingredients together and then freeze the mixture overnight.
Step 3: Blend with the Ninja. Once frozen, blend on the ‘lite ice cream’ setting. Create a well in the center, add 2 more tablespoons of milk, and blend again on the ‘re-spin’ setting.
Step 4: Scoop & Serve. Scoop up the homemade coconut sorbet into an ice cream cone, and enjoy!
Hint: Preparation Without the Ninja Creami
Follow the indicated steps to mix up the base (step 1). Then, pour the mixture into ice cube molds and leave them to freeze overnight. Once frozen, pulse the frozen ice cream cubes with 2 tablespoons of coconut milk in the blender until silky smooth. Scoop into an ice cream cone and serve!
Serving Suggestions
Here are some of my favorite fun ways to serve this creamy sorbet recipe—They’re all great whether you’re enjoying it solo or sharing with family and friends!
Recipe Video
Expert Tips
- Storage: If you happen to have leftovers, store the ice cream in a freezer-safe, airtight container—or the same one you made it in—for up to 3 months.
- Pre-chill the Container: Chill the Ninja Creami container before use to help the ice cream freeze faster and more evenly, reducing ice crystals for a smoother consistency.
- Let It Soften Before Scooping: Coconut-based sorbets can freeze solid, so let it sit at room temperature for about 10 minutes for an easier scoop.
More Delicious Frozen Treats & Sorbet Recipes
Coconut Sorbet
This tropical Coconut Sorbet is the ultimate dairy-free frozen treat! Made with coconut milk, coconut flakes, and sweetened condensed milk, it’s creamy, smooth, and packed with tropical flavor. Whether you use a Ninja Creami or a blender, this easy sorbet will transport you straight to island vibes!
Ingredients
- 1 cup canned coconut milk
- ⅔ cup unsweetened shredded coconut flakes
- 2 tablespoon vanilla protein powder
- ½ teaspoon vanilla bean paste or vanilla extract
- 3 tablespoon sweetened condensed coconut milk
- 1 pinch salt
- ice cream cones optional
Instructions
Add all of the ingredients to a blender. Blend until smooth and transfer to your creami cup. Freeze overnight.
Once frozen, blend the ice cream on the “lite ice cream setting”. Then open the creami cup, dig a well in the middle, add 2 more tablespoons of coconut milk, and blend again on the “re-spin” setting.
Scoop up the ice cream, add to your cone, top with more coconut flakes if you wish, and dig in🥰
If not using a Ninja Creami:
If you are not using a creami to make this, blend up all of the ingredients in a blender. Then transfer to ice cube molds and freeze overnight.
In the morning, add the ice cream cubes to a blender, along with 2 tablespoons of coconut milk, and pulse until you get a smooth ice cream texture.
Scoop up the ice cream into your cone and enjoy!
Notes
- Chilling your Ninja Creami container before use helps the sorbet freeze evenly and reduces ice crystals for a silkier texture.
- No Ninja Creami? No Problem! Freeze the mixture in ice cube molds, then blend with coconut milk for a creamy, no-churn version.
- Coconut milk-based sorbets can freeze solid, so leave it at room temperature for 10 minutes before serving for a perfectly scoopable texture.
Nutrition
Calories: 618kcalCarbohydrates: 33gProtein: 16gFat: 50gSaturated Fat: 44gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 39mgSodium: 122mgPotassium: 638mgFiber: 7gSugar: 24gVitamin A: 80IUVitamin C: 5mgCalcium: 184mgIron: 3mg
