This super creamy easy to make sorbet is sure to be your new favorite ice cream substitute! No dairy whatsoever in this recipe! It’s just 4 ingredients!
This is a great dessert to prepare ahead of time so you can enjoy those hot summer nights with no fuss about making dessert.
Besides the fact that this dessert is amazingly delicious, it’s a way healthier option than ice cream because coconut milk is packed with nutrients and is considered a superfood!
2 can's of coconut milk
1 tablespoon of corn starch
1 1/2 cup plus 2 tablespoons of sugar
1/4 cup of honey
1/4 teaspoon kosher salt
Mix 1/2 cup of coconut milk in a bowl with the corn starch and set aside.
Pour the remaining coconut milk, and all the other ingredients into a pot and bring to a boil, whisking constantly.
Once it reaches a boil, take off the heat. Measure 1 cup of the hot coconut mixture and whisk into the coconut and cornstarch mix you set aside.
Once it is all fully mixed, add it back into the pot and bring back to a low boil and cook for another 5 minutes.
Next, pour the hot mixture into a heat-proof container or glass container and allow it to chill in the fridge for a minimum of 3-4 hours.
Remove from fridge and pour it into the ice cream/ gelato maker and churn for 25-30 minutes.
Once done churning, place the soft gelato in a covered bowl or container and place it in the freezer for 4 hours before serving.
Note, we recommend that you allow the custard to chill in the fridge for 3-4 hours before churning and, an additional 4 hours in the freezer after churning, before serving. Be best prepared by planning ahead of time.
Tip: Prepare the custard 1 to 2 days ahead of time, to maximize time.
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