Creamy Sorbet

A sorbet that eats like gelato—creamy, rich, and smooth—without any dairy. Coconut cream provides the fat structure that makes this possible. Ideal for vegan applications or tropical flavor profiles.

Characteristics

Property	Value
Fat %	~12–14%
Total sugar	~15–16%
Target Brix	26–30°
PAC	~196
Target overrun	20–30%
Character	Creamy, rich, dairy-free

Master Formula (Coconut Base)

Component	1 Qt	2 Qt	3 Qt	4 Qt
Creamy Sorbet
Full-fat coconut cream	400g	800g	1200g	1600g
Coconut milk	200g	400g	600g	800g
Fruit purée (optional)	150g	300g	450g	600g
Granulated sugar	100g	200g	300g	400g
Dextrose	40g	80g	120g	160g
Stabilizer blend	4g	8g	12g	16g
Fine sea salt	1.5g	3g	4.5g	6g
Base total	~896g	~1791g	~2687g	~3582g

Note

This formula works with or without fruit purée. Without fruit, it produces a clean coconut sorbet. With fruit, reduce sugar based on fruit’s natural Brix.

Coconut Products Explained

Product	Fat Content	Best Use
Coconut cream	20–25%	Primary fat source
Coconut milk (full-fat)	15–18%	Extending, lightening
Coconut milk (light)	5–8%	Not recommended
Cream of coconut	15% + sugar	Avoid (added sugar complicates formula)
Coconut water	0%	Not for creamy sorbet

Caution

Check coconut cream/milk ingredients. Some brands contain gums or emulsifiers that may interfere with your stabilizer system. Pure coconut is preferred.

Calculated Values

Fat Breakdown

Source	Amount (1 Qt)	Fat Contribution
Coconut cream (22%)	400g	88g
Coconut milk (17%)	200g	34g
Total fat		122g

Fat % = 122g / 896g × 100 = 13.6%

Method

Prepare Dry Blend

Whisk together sugar, dextrose, stabilizer, and salt.

Combine Liquids

In a saucepan, combine coconut cream and coconut milk. Whisk to homogenize (coconut products often separate).

Add Dry Blend

With immersion blender running, add dry blend to coconut mixture. Blend 30 seconds.

Heat

Heat to 85°C / 185°F, whisking frequently. Hold 30 seconds for stabilizer hydration.

Cool

Transfer to clean container. Cool in ice bath to below 40°C.

Add Fruit (If Using)

Fold in fruit purée once base is cool. Blend briefly for homogeneity.

Chill

Refrigerate minimum 4 hours. Coconut fat crystallization benefits from overnight aging.

Homogenize Before Churning

Coconut may separate during aging. Blend briefly with immersion blender before churning.

Churn

Churn to –6°C / 21°F.

Harden

Transfer and freeze minimum 4 hours.

Flavor Variations

Coconut (Pure)

Use master formula without fruit purée. Add:

Enhancement	Amount per 1 Qt
Vanilla extract	5g
Toasted coconut flakes (mix-in)	40g

Coconut Mango

Adjustment	1 Qt
Fruit purée: Mango	200g
Reduce coconut milk to	100g
Reduce sugar to	75g

Coconut Passion Fruit

Adjustment	1 Qt
Fruit purée: Passion fruit	150g
Reduce coconut milk to	150g
Reduce sugar to	85g
Add lime juice	10g

Chocolate Coconut

Adjustment	1 Qt
Omit fruit purée
Add cocoa powder	35g
Increase sugar to	130g
Add vanilla extract	5g

Pour hot base over 60g chopped dark chocolate, whisk until smooth.

Thai-Inspired (Coconut Lemongrass)

Addition	1 Qt
Lemongrass stalks	2, smashed
Lime zest	4g

Steep lemongrass in warm base 30 minutes, strain before chilling.

Alternative Fat Sources

While coconut is most common, other plant fats work:

Cashew Cream Base

Component	1 Qt
Raw cashews (soaked 4 hrs)	200g
Water	400g
Sugar	110g
Dextrose	45g
Stabilizer	4g
Salt	1.5g

Blend soaked cashews with water until completely smooth. Proceed as with coconut base.

Avocado Base

Component	1 Qt
Ripe avocado flesh	300g
Coconut milk	300g
Sugar	100g
Dextrose	40g
Lime juice	25g
Stabilizer	4g
Salt	1.5g

Note

Avocado produces a rich, buttery texture but has a mild vegetal note. Best paired with lime, chocolate, or strong fruit flavors.

Stabilizer Considerations

Coconut fat behaves differently from dairy fat:

• Higher melting point (solidifies at room temperature)
• More prone to separation
• Different mouthfeel (can be waxy if formulated poorly)

Recommendations:

• Use standard sorbet stabilizer blend
• Include lambda carrageenan for melt resistance
• Avoid over-stabilization (coconut fat provides structure)

Troubleshooting

Problem	Cause	Solution
Waxy mouthfeel	Coconut fat crystallizing	Serve warmer (–10°C); reduce fat
Grainy texture	Coconut solids not homogenized	Blend thoroughly before churning
Separation	Insufficient stabilization	Increase stabilizer; blend before churn
Too rich	High coconut fat	Replace some coconut cream with coconut milk
Coconut flavor too strong	—	Substitute part of the coconut cream with the cashew-cream alternative, or blend with neutral fruit purée
Weak coconut flavor	Low-fat coconut products	Use full-fat coconut cream

Vegan Considerations

This base is naturally vegan. Verify:

• Sugar is vegan (some refined sugar uses bone char)
• Stabilizers are plant-derived (most are)
• Any added flavoring is vegan

Label as “dairy-free” and “vegan” when all components qualify.

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