KETO COCONUT SORBET
Ingredients
Coconut milk:
Use a 13.5-ounce can of full-fat coconut milk. You will use the thinner coconut water to make a simple syrup and then blend in the remaining milk to make the sorbet.
Coconut cream:
Coconut cream is the thick white part that settles on top of a can of coconut milk. Some brands sell cans with more cream and less water. If you can’t find it, just add more coconut milk.
Water:
The coconut syrup requires additional water.
Allulose:
This is the best choice of sweetener for keto sorbet. I tried making it with a mix of Swerve and allulose and it ended up too firm to scoop properly. Bocha Sweet may also work but I haven’t tested it out yet.
Coconut extract:
This boosts the coconut flavor, but you can also use vanilla extract.
STEP BY STEP DIRECTIONS
1. Make a coconut syrup: You will need the thinner coconut water from a can of chilled coconut milk. Combine it with water and allulose, then simmer until it thickens and becomes slightly syrupy.
2. Chill the syrup: Let the syrup cool to room temperature. Then, put it in the fridge for a couple of hours so it will be cold.
3. Blend the ingredients: Combine the syrup, coconut milk, coconut cream, and extract in a blender and blend until smooth. This will help break up the thicker coconut cream.
4. Churn: Transfer the mixture to an ice cream maker and churn until it looks like sorbet. Then quickly transfer to an airtight container and freeze until firm. Depending on what sweeteners you use, this can take 6 to 24 hours.
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