Coconut-Lime Sorbet

By • February 26, 2010 7 Comments

8 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: I shared a coconut-lime sorbet at Il Buco in New York recently that was so perfectly tart and creamy I had to attempt to recreate it. I wound up with something even more exotic--thanks to the deeply flavorful jaggery and the beautifully perfumed kaffir lime leaves--but I can't say I was disappointed. This has a wonderful taste of the tropics, especially welcome when the weather is so cold.gluttonforlife

Serves 4

  • 1 15 oz. can coconut milk (organic is good)
  • 2/3 cup grated jaggery
  • 2-3 kaffir lime leaves
  • 1/2 cup fresh lime juice
  • 1 pinch sea salt
  1. In a medium saucepan over medium-low heat, combine coconut milk, jaggery and lime leaves. Stir until jaggery is dissolved and milk is heated through, about 5 minutes.
  2. Remove coconut milk from heat, cover pan and allow to steep as it cools. Once completely cool, stir in lime juice and strain, discarding lime leaves. Stir in salt.
  3. Process in your ice cream maker. Serve right away, or freeze for a couple of hours to firm up more, as desired.

More Great Recipes: Fruit|Desserts|Ice Cream & Frozen Desserts

💬 View Comments ()

Comments (7) Questions (0)


about 5 years ago Lena S.

Hey gluttonforlife - sounds incredible. Do you think I could make it without the icecream machine?


almost 5 years ago gluttonforlife

You could freeze it and then put chunks into the food processor to create a smooth texture right before eating--I've done that with sorbet that gets too hard. This is a lot of work, though, and if you can invest the $50, I think you will love having an ice cream maker!


over 5 years ago Zahirah

This sounds amazing.

Also, thanks to this recipe I finally know how to say "piloncillo" in English! I always wondered...


over 5 years ago gluttonforlife

I know the shape is similar, but you'll notice that jaggery is maybe a shade or two lighter than piloncillo--perhaps a little less molasses? But they are quite close.


over 5 years ago Zahirah

It does look a bit lighter. Wikipedia said that jaggery was the same as piloncillo, so I guess they're off on that. Or maybe there are different versions of it? In any case, thanks! I've seen it in grocery stores and never knew what to do with it.


over 5 years ago Lizthechef

OK, I want to make this so I have to admit, "What is 'jaggery' and where can I find it?" That wasn't so hard, after all...


over 5 years ago gluttonforlife

Sorry, I should probably have provided more info. If you don't mind checking out this post ( you can read a bit about it here. It's pretty easy to find in Indian markets, or at Kalustyan's (the source for all things exotic). In a pinch, you could substitute a light muscovado or rapadura sugar, but you might need to noodle the quantities.