Coconut sorbet


  • 400g coconut milk, 19% v
  • 304g water
  • 115g granulated sugar
  • 20g sorbitol
  • 50g dextrose monohydrate
  • 35g maltodextrin, 18th
  • 30g inulin
  • 5g binder, warm (for ice cream)
  • 40g grated coconut
  • 1g fine salt


  • Put the water in a pan or in the thermoblender.
  • Mix all dry substances separately in a bowl.
  • Start heating the water while stirring and add the powders around 40°C.
  • Pasteurize to 85°C and then cool quickly.
  • In the meantime, lightly toast the coconut shavings in a pan.
  • Add coconut milk and coconut shavings at around 50°C while cooling.
  • Blend briefly with the immersion blender and after at least 6 hours of maturation, turn into ice cream in the ice cream maker.

Recipe: Hidde de Brabander


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