Watermelon Coconut Sorbet
Prep time
Total time
Recipe type: Dessert
Serves: 1 quart
  • 4 cups (600 grams) seedless watermelon, diced
  • 1 can (13.5 ounces) FULL FAT coconut milk, shaken well
  • OR
  • 3.3 ounces cream of coconut (Coco Lopez) + 10.2 ounces water
  • Juice from 1 lemon
  • *1/4 cup pure maple syrup (optional)
  1. In blender, combine watermelon, coconut milk (or cream of coconut mixed with water), lemon juice, and pure maple syrup (if using for additional sweetness). Blend until smooth.
  2. Pour watermelon coconut puree into a baking dish, cover with plastic wrap and freeze until solid (about 4 hours).
  3. Remove from baking dish and with a sharp knife, cut frozen puree into ice cube sized pieces. Place fruit cubes in a food processor and process until the texture is silky smooth. Transfer to container for freezing until firm (about 4 hours)..
Recipe by simply sophisticate at https://www.simplysophisticate.com/watermelon-coconut-sorbet/