This tropical Coconut Sorbet is the ultimate dairy-free frozen treat! Made with coconut milk, coconut flakes, and sweetened condensed milk, it’s creamy, smooth, and packed with tropical flavor. Whether you use a Ninja Creami or a blender, this easy sorbet will transport you straight to island vibes!
Add all of the ingredients to a blender. Blend until smooth and transfer to your creami cup. Freeze overnight.
Once frozen, blend the ice cream on the "lite ice cream setting". Then open the creami cup, dig a well in the middle, add 2 more tablespoons of coconut milk, and blend again on the "re-spin" setting.
Scoop up the ice cream, add to your cone, top with more coconut flakes if you wish, and dig in🥰
If not using a Ninja Creami:
If you are not using a creami to make this, blend up all of the ingredients in a blender. Then transfer to ice cube molds and freeze overnight.
In the morning, add the ice cream cubes to a blender, along with 2 tablespoons of coconut milk, and pulse until you get a smooth ice cream texture.
Scoop up the ice cream into your cone and enjoy!
Notes
Chilling your Ninja Creami container before use helps the sorbet freeze evenly and reduces ice crystals for a silkier texture.
No Ninja Creami? No Problem! Freeze the mixture in ice cube molds, then blend with coconut milk for a creamy, no-churn version.
Coconut milk-based sorbets can freeze solid, so leave it at room temperature for 10 minutes before serving for a perfectly scoopable texture.