Coconut Gelato

  • 35 min,
  • Prep: 35 min.
  • |
  • Servings: 10 servings


Coconut Sorbet is a famous island treat, especially around Old San Juan, Puerto Rico where street carts vendors offer frozen scoops of Coco as a refreshing antidote to the tropical heat. But before you book a flight to the Island, try this easy Coconut Sorbet recipe that captures the authentic flavor.  Simply mix, process in your ice cream machine, and take a tropical vacation in your kitchen.


  • 2 cans (13.5 oz. each) 2 cans (13.5 oz. each)
  • 1 can (15 oz.) Cream of Coconut
  • 1½ cups  water
  • ½ cup sweetened flaked coconut, plus more for garnish, if desired.

Steps To Follow

  • 1sweetened flaked coconut, plus more for garnish, if desired.
  • 2Process cold coconut mixture in 2-qt. ice cream maker, according to manufacturer’s instructions; transfer to freezer. Freeze until firm.
    No Ice Cream Machine? No problem!
    Then, transfer coconut mixture to freezer-safe bowl and transfer to freezer. Freeze until frozen, vigorously stirring coconut mixture every 30 minutes, about 3 hours. Then cover and keep frozen until ready to use.
  • 3To serve, scoop into dessert bowls and garnish with more flaked coconut, if desired.

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