Coconut Sorbet for Thermomix

Be the first to review
READY IN: 15mins
Recipe by Wendys Kitchen


Ingredients Nutrition

  • 800 ml unsweetened coconut water (eg. Natural Raw C coconut water)
  • 100 g thick coconut cream, preservative free (eg. Ayam)
  • 60 -80 g pure organic maple syrup
  • 12-1 teaspoon pure vanilla extract (to taste) or 12-1 teaspoon vanilla bean paste (to taste)
  • desiccated coconut, to serve (preservative free, available at health food shops)


  1. Freeze the coconut water in ice cube trays until frozen solid.
  2. Place 400g of the coconut water ice cubes into the Thermomix mixing bowl, and blend.
  3. 5 sec/speed 9, or until it becomes 'snow'.
  4. Add remaining 400g frozen coconut water and blend 10 sec/speed 9, until 'snow'.
  5. Add coconut cream (the thickest part from top of tin), maple syrup and vanilla, and blend
  6. 1 min/speed 9, using the spatula to help it along. Remove lid and scrape down sides, reblending until sorbet is smooth and creamy, approximately 30 sec/speed 9.
  7. Serve immediately, sprinkled with a little dessicated coconut.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a