Made with pantry ingredients this coconut sorbet with chocolate is a rich and creamy dessert you can whip up anytime!
Rich, creamy, chocolatey, and coconutty this frozen dessert has it all! Best of all it is made with pantry ingredients!
Depending on what you are in the mood for, you can leave out the chocolate and make just a coconut sorbet. But if you are a chocolate lover, leave that chocolate in, it's so good!
Sugar - plain granulated sugar works fine.
Chocolate - bittersweet or semi-sweet. You can omit the chocolate to make this a coconut sorbet.
Coconut milk - you can use light, but the full-fat coconut milk will make it extra creamy. Light coconut milk has usually just been thinned with water.
Vanilla extract - I use my Homemade Vanilla Extract.
Finely chop the chocolate, which will make it easier to melt.
Make a simple syrup that has a pinch of kosher salt in it. Over medium heat, stir together the sugar, water, and salt until the sugar and salt dissolve.
Remove from the heat and whisk in the chocolate. Keep whisking until the chocolate has melted. Then whisk in the coconut milk and vanilla extract.
Place the sorbet mixture in a lidded container, I like to use a lidded batter bowl and store it in the fridge until it is thoroughly chilled. I usually leave it to chill for about 4 hours, sometimes longer if I make it ahead of time.
Give it one more quick whisk and follow the instructions on your ice cream maker.
This is so good! It's rich, creamy and so easy to make! I almost always have coconut milk and bars of chocolate in my pantry, so I can whip this up anytime we get a craving!
Sorbets are usually not that creamy, but the coconut milk really makes this a creamy sorbet, without the cream!
More sorbets to try!
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Chocolate Coconut Sorbet
- In a medium saucepan, stir the water, sugar and salt together over medium heat until the sugar dissolves. Remove from the heat, add the chocolate, and whisk until the chocolate is melted. Whisk in the coconut milk and the vanilla.
- Chill the mixture in a covered container until thoroughly cold, several hours. Whisk the mixture briefly before churning, and freeze it in your ice cream maker according to the manufacturer's instructions.
This was originally published in 2012 and has been updated for 2023.