Sorbet Coco Recette Martinique
©Sorbet Coco Recette Martinique|Shutterstock

Coconut sorbet

Preparation15 minutes
Cooking45 minutes


  • 2 cans of coconut cream
  • 1 small can of sweetened condensed milk
  • 2 teaspoons of cinnamon
  • 1 teaspoon of nutmeg
  • 1 vanilla bean
  • 1 lime
  • 1 teaspoon of bitter almond
  • 3 tablespoons of shredded coconut


    1. Mix together the coconut cream and sweetened condensed milk.
    2. Split the vanilla bean and extract the seeds and add to the mixture as well as the spices: cinnamon, nutmeg, bitter almond and the lime zest.
    3. Incorporate the grated coconut and mix well.
    4. Cover with cling film and let infuse in the refrigerator for 12 hours.
    5. If you have an electric ice cream maker, you need to turbinate this mixture for 40 minutes and place in the freezer. With the traditional manual ice cream maker (the one you see on the beaches!), you need to add 500 ml of water and turn the crank vigorously for 40 minutes and taste quickly.
    6. And without an ice cream maker, you can still make this famous sorbet (which is not a sorbet, but that’s what they call it in the West Indies!). Pour the mixture into a container and place it in the freezer. After 30 minutes, take out the ice cream, mix and put it back in the freezer. Repeat the operation for 3 hours.
    7. To your timbales and your cones!.

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