Description
A refreshing and vibrant dessert that combines the flavors of orange sorbet and creamy coconut, perfect for a tropical treat.
Ingredients
Scale
- 2 cups fresh orange juice (about 4–5 oranges)
- 1 tbsp orange zest
- ½ cup sugar (adjust to taste)
- 1 tbsp lemon juice
- 1 can (13.5 oz) coconut milk (full-fat, chilled)
- ½ cup condensed milk (or sugar, to taste)
- 1 tsp vanilla extract
- Pinch of salt
- Fresh orange zest (for garnish)
- Sliced tropical fruit (mango, pineapple, or orange wedges, for garnish)
Instructions
- Blend orange juice, orange zest, sugar, and lemon juice until smooth.
- Pour into a container and freeze for 3–4 hours, stirring every 30 minutes until slushy, or churn in an ice cream maker.
- Whisk coconut milk, condensed milk, vanilla, and salt until smooth and creamy. Chill for at least 2 hours.
- In a freezer-safe container, alternate scoops of orange sorbet and coconut cream. Gently swirl with a knife for a marbled “sunrise” effect.
- Freeze for another 2–3 hours until firm.
- Scoop into bowls or cones. Sprinkle with fresh orange zest and add tropical fruit for extra flair.
Notes
- Adjust sugar in the orange sorbet layer based on the sweetness of the oranges.
- For a vegan version, use a plant-based condensed milk alternative.
- Ensure the coconut milk is well-chilled for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 30g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg