26 March 2025

Frozen Coconut Sorbet Cups

Name: Frozen Coconut Sorbet Cups
Prep time: 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: Coconuts; 380 g Coconut water; 230 g Superfine sugar; 6 g Super neutrose; 12 g Glucose powder; 750 g Coconut milk

RecipeShare Test Kitchen

Fresh coconuts filled with smooth coconut sorbet—light, naturally tropical and refreshing for an easy make-ahead dessert.

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Frozen Coconut Sorbet Cups

These coconut sorbet cups use fresh coconut shells as the serving vessel for a coconut water and coconut milk sorbet. The shells help keep the sorbet colder for longer and make the dessert easy to portion.

Sorbet Base

The sorbet is made with coconut water, coconut milk, sugar, glucose powder, and super neutrose. Together, those ingredients help the sorbet freeze with a smoother texture and keep it from becoming too icy.

Serving Shells

Using the coconut shells for serving adds structure and keeps the dessert simple to present. Freezing the shells before assembly also slows melting once the sorbet is added.

Tips

Use coconut milk with enough fat for a fuller texture
Chill the base well before churning
Avoid over-churning
Pipe or spoon the sorbet into the shells shortly before serving

Serving Notes

These sorbet cups can be served plain or with lime zest, toasted coconut, tropical fruit, or passionfruit pulp.

Frozen Coconut Sorbet Cups

RecipeShare Test Kitchen

Fresh coconuts filled with smooth coconut sorbet—light, naturally tropical and refreshing for an easy make-ahead dessert.

Prep Time

30 mins

Cook Time

mins

Total Time

150 mins

Servings

Tools Used

Saucepan Immersion Blender Ice Cream Maker Fine Sieve

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Ingredients

Scale

USMetric

Scale

Coconut Shells

4 Coconuts

Instructions

Prepare the Coconut Shells

1
Saw off the tops of the coconuts at three-quarters height and drain the water.
2
Set the water aside for the sorbet base.
3
Freeze the hollowed coconuts for 2 hours.

Make the Coconut Sorbet

1
Warm the coconut water in a saucepan.
2
Mix sugar, super neutrose and glucose powder, then whisk into the warm liquid.
3
Bring to a boil, then chill for 2 hours.
4
Add the coconut milk and blend with an immersion blender until smooth.
5
Churn in an ice cream maker for 10–15 minutes.
6
Transfer to a cold bowl and freeze for 2 more hours.

Assembly

1
Spoon or pipe the sorbet into the frozen coconut shells using a large ¾-inch (2-cm) plain tip.
2
Serve immediately.

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Nutrition Facts

Serving Size: 1 coconut sorbet cup

Calories 265

% Daily Value*

Total Fat 12g15%

Saturated Fat 5g25%

Trans Fat 0g

Cholesterol 0mg0%

Sodium 40mg2%

Total Carbohydrates 38g14%

Dietary Fiber 2g7%

Sugars 31g

Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Frozen Coconut Sorbet Cups

Sorbet Base

Serving Shells

Using the coconut shells for serving adds structure and keeps the dessert simple to present. Freezing the shells before assembly also slows melting once the sorbet is added.