Coconut Vanilla Bean Sorbet is deliciously light when served alone, topped with seasonal berries, or as a delightful dairy-free companion to pies and cobblers.
This dreamy homemade coconut sorbet with real vanilla beans makes a refreshing summertime treat the whole family will love.
Inspired to create a refreshing vegan ice cream-type dessert to pair with a homemade peach cobbler, Coconut Sorbet was the perfect fit.
Traditionally sorbet is a frozen dessert with a dairy-free and fat-free base, made up of just 3 things: fresh fruit, water, and sugar. And we love fruit sorbet!
However, coconut sorbet side-steps standard sorbets to bring a sweet tropical vibe to summer desserts. Instead of using fresh fruit with varying sugar content and pectin levels, we use coconut cream.
The fat content in coconut cream mimics the heavy cream we typically use to make ice cream, giving it a creamy texture without the dairy. Vanilla bean lends depth to the coconut flavor, and the small amount of lemon juice keeps it balanced and bright without tasting lemony or tart.
The Importance of Sugar in Sorbet
The magic behind sorbets lies in the sugar content. The amount of sugar added to a sorbet base lowers the freezing point and directly affects the structure of the final frozen dessert.
Whether it will have an icy, slushy consistency (too much water), or it comes out rock hard (not enough sugar), or it turns into a puddle after being scooped, or if it is easily scoopable, has that lovely smooth texture, and holds its shape once it reaches the bowl—it all depends on the sugar.
For the ultimate texture, we fully dissolve the sugar by making a simple syrup before adding it to the coconut cream. Doing this ensures full integration of the sugar to the base and eliminates any formed crystals.
Can I use other sweeteners like honey, maple syrup, or sugar substitutes?
I have not tested this recipe with honey, maple syrup, or sugar substitutes. All three have a stronger flavor that will be noticeable and may overwhelm the coconut and vanilla flavors.
Honey, which has a nice thick body, is much sweeter than sugar by volume, meaning you must use less so the sorbet is not overly sweet.
Maple syrup and agave lack the body to make the sorbet a good consistency. Also, the amber color of honey or maple syrup may not be desirable because it will make a light-colored sorbet look murky or brownish in color.
Sugar substitutes should only be used in recipes specifically tested as the sugar content is an important part of sorbet—I don’t recommend them for this recipe. But if it’s sugar-free you need, here’s a Keto Coconut Sorbet recipe to check out.
I know, I know, processed sugar isn’t the greatest, but we are talking dessert here, and sometimes you have to risk it for the biscuit. (Gotta play for the sorbet?)
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Using a Stabilizer for the Perfect Sorbet
The pectin in fruit is a natural stabilizer, but I wasn’t making a fruit sorbet. Some recipes call for corn syrup or gelatin to aid in the binding and textural support of sorbet, but I didn’t want to sweeten the mix with corn syrup, and I wanted to stay on the vegan track.
Perfect Sorbet Stabilizer, a vegan powder made of dextrose and cellulose gum, is used by professional kitchens for dessert making. This stabilizer does the job without adding sweetness too.
Our coconut sorbet recipe calls for an extremely small amount, 0.5% by weight of the other ingredients. Example: 1000g of sorbet base would require only 50g of stabilizer. Simple, right?!
The stabilizer is easy to order online, lasts for a long time, and is simple to use.
TIP: Perfect Sorbet Stabilizer does not need to be heated to work, but some stabilizers do, so it’s important to check the directions on the package to allow for the additional cooling time, if needed, within the recipe.
Wait, what is the difference between sorbet and sherbet?
Sherbet uses dairy, but sorbet does not. Also, it’s pronounced “sore-bay” and “shur-buht”, for those wondering.
RECIPE STEP BY STEP
- Combine the water and sugar in a large measuring cup or bowl, and stir until dissolved to make a simple syrup. Refrigerate to cool.
- Remove the seeds from the vanilla bean by slicing lengthwise and scraping the seeds out with a sharp knife. (Set aside the scraped pods for other uses. See Notes.)
- Blend the vanilla bean seeds, coconut cream, lemon juice, zest, and sorbet binder until fully mixed.
- Mix in a blender until fully integrated.
- Pour into an ice cream maker according to the manufacturer’s instructions to create the sorbet.
- Freeze in a bowl or shallow pan for at least 6 hours.
Do I use the liquid in the coconut cream?
Yes, use all the contents of the can of coconut cream. Some brands have a bit of coconut water in the can with the cream, and using it will not hurt the consistency of the sorbet. Just grab a spatula and put everything into the blender. Also, don’t worry if it looks lumpy and separated; it will all blend together nicely.
Can I use coconut milk instead of coconut cream?
You can use coconut milk, just know it will produce a more icy-slushy consistency than the creamy texture you get from coconut cream.
Can I use alcohol in this recipe?
Some sorbet recipes call for alcohol, but you’ve got to know what you’re doing and go slowly with 1-2 tablespoons per quart. Adding alcohol to the sorbet base lowers the freezing point and makes it softer and easier to scoop.
Sounds nice, right? Beware: Too much alcohol destabilizes the sorbet structure, which can cause your sorbet to become soupy almost immediately after you scoop it to eat. The sorbet will freeze harder and icier each time it has a thaw and goes back into the freezer, or it may not fully freeze at all.
How far in advance should I plan to make sorbet?
Plan to make it a day ahead to allow it to freeze fully unless you want a softer texture. Sorbet keeps like ice cream and other frozen goodies; just keep it covered and in the coldest corner of the freezer for up to 2 weeks for the best results.
How to serve coconut vanilla bean sorbet?
TOP IT: Fresh berries, sliced peaches, chocolate sprinkles or shavings, toasted coconut flakes, caramel sauce, banana slices, hot honey drizzle, cinnamon, crumbled oatmeal cookies, toasted or candied nuts, and even a sprinkle of coarse sea salt create tasty toppers for coconut sorbet.
It’s also fun to serve it as a scoop in a cocktail glass with a fruity liqueur poured over the top.
SERVE ALONGSIDE: Freshly baked desserts that call for a side of vanilla ice cream, like peach crisp, apple pie, cranberry-apple crisp, berry crumble, or brownies.
Seriously though, I love this sorbet by itself—on a hot afternoon, with no shoes on, in the shade of a backyard tree. It is refreshing, light, and satisfying.
Recipe Variations:
- Use lime juice instead of lemon for a more tropical put-the-lime-in-the-coconut feel.
- Throw in baking spices like cinnamon or clove for a more winterized coconut sorbet.
- Use pineapple juice instead of water to make the simple syrup. Bring it to heat only enough to dissolve the sugar; you don’t want to boil or cook the juice. It’ll be more like a pina colada.
- Use 1 teaspoon of vanilla extract if you don’t have vanilla bean.
- Add ½ cup of fresh fruit to the base and an additional ¼ cup of simple syrup. Strawberries, pineapple, or peaches work very well.
- If you don’t have an ice cream machine, try this fruit sorbet without an ice cream maker from a Sweet Pea Chef.
- To substitute gelatin (non-Vegan) for the Perfect Sorbet Stabilizer, use this lemon sorbet recipe from Cooking Nook as a guide.
Coconut Vanilla Bean Sorbet
Ingredients
- 1 1/2 cups water
- 1 1/4 cups sugar
- 1 whole vanilla bean
- 2 (13.5 ounce) cans coconut cream
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons sorbet stabilizer or 7g (.5% by weight)
Instructions
- Combine the water and sugar in a large measuring cup or bowl, stir until dissolved to make a simple syrup. Refrigerate to cool.
- Remove the seeds from the vanilla bean by slicing lengthwise and scraping the seeds out with a sharp knife.
- Add the vanilla bean seeds to the simple syrup with the coconut cream, lemon juice, zest, and sorbet binder in a blender and mix until fully combined.
- Pour the blended base into an ice cream maker according to the manufacturer’s instructions to create the sorbet.
- Transfer to a freezer-safe bowl or shallow pan, cover and freeze for at least 6 hours before serving.
Video Displays Here or In Post
Notes
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- Use lime juice instead of lemon for a more tropical put-the-lime-in-the-coconut feel.
-
- Throw in baking spices like cinnamon or clove for a more winterized coconut sorbet.
-
- Use pineapple juice instead of water to make the simple syrup. Bring it to heat only enough to dissolve the sugar; you don’t want to boil or cook the juice. It’ll be more like a pina colada.
-
- Use 1 teaspoon of vanilla extract if you don’t have vanilla bean.
-
- Add ½ cup of fresh fruit to the base and an additional ¼ cup of simple syrup. Strawberries, pineapple, or peaches work very well.
- To substitute gelatin (non-Vegan) for the Perfect Sorbet Stabilizer, use this lemon sorbet recipe from Cooking Nook as a guide
Equipment
Nutrition
Article by Kayla Purcell
Kayla’s creativity spills over into everything she does, especially in the kitchen. She is passionate about bringing people together around tasty food that’s good for you. We love that too.
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