Coconut Caramel Sherbet

  • Preparation 20 MIN
    Cooking 5 MIN
    Chilling 4 MIN
  • Makes 625 ml (2 1/2 tasses)



  1. In a saucepan over medium heat, bring 60 ml (1/4 cup) water and all the sugar to a boil. Cook without stirring until the sugar syrup caramelizes and turns golden. Remove from the heat and slowly add the remaining water. Return to the heat and cook a few seconds more, stirring until smooth. Add the coconut milk and stir to combine. Pour into a bowl and let cool. Cover and refrigerate until thoroughly chilled, about 2 hours.
  2. In an ice cream maker, churn the coconut–caramel mixture according to the manufacturer’s instructions, up to 2 hours.
  3. Serve immediately or freeze.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 125 ml (1/2 cup)

Content % Daily Value
Calories 360  
Total Fat 19 g  
Saturated Fat 17 g  
Sodium (salt) 13 mg  
Carbohydrates 47 g  
Fibre 1 g  
Protein 2 g