"Coconut Cream Sorbet"
Print Recipe
5 from 6 votes

Coconut Cream Sorbet

This recipe has been inspired by my friends Nadia and Greg and is full of coconut flavour
Author: an original recipe from Lavender and Lime


  • 400 mls coconut cream
  • 100 g caster sugar - I used fructose
  • 50 g liquid glucose
  • 20 g tahini
  • Pinch of salt


  • Place the coconut cream, sugar and glucose into a sauce pan
  • Bring to a boil over a medium temperature, stirring until the sugar dissolves
  • Remove from the heat and leave to cool slightly
  • Stir in the tahini and salt
  • Leave to cool completely
  • Place into the fridge overnight
  • Churn as per your ice cream machine manufacturers' instructions
  • Freeze for at least 4 hours before using