Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.

Lychee Coconut Sorbet

Jump to Recipe Discussion
  • This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases.

    Lychee Coconut Sorbet on plates.

    Since I bought my ice cream maker a few weeks ago I’ve been experimenting with different flavors of ice cream. Even though my husband objected to buying ice cream maker in the first place, I knew I was going to buy one regardless so I had kept all the ice cream and sorbet recipes I found even before we purchased one.

    When my fellow Bay Area blogger Jean shared her Lychee-Coconut Sorbet on her beautiful blog, Lemon and Anchovies, I knew I was going to try making it. I love the flavor of Lychee after an Asian meal. It’s tartness seems to cut through the grease quite well. The best part about this recipe is I can stock up ingredients in the pantry so I can make it anytime since my freezer bowl is now always in the freezer waiting for its next challenge.

    Lychee Coconut Sorbet on plates.

    My sorbet photos didn’t turn out as well as I liked so please take a look at Jean’s Lychee-Coconut Sorbet post if you need any convincing that this sorbet was absolutely delicious. I bought a new ice cream scooper for my future ice cream/sorbet posts so I can make a nice round ice cream/sorbet shape!

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    5 from 1 vote
    Lychee Coconut Sorbet | Easy Japanese Recipes at
    Lychee Coconut Sorbet
    Prep Time
    30 mins
    Total Time
    3 hrs 30 mins
    Home made refreshing lychee coconut sorbet recipe with shredded coconut. Perfect dessert to clean the palate after a greasy meal! 
    Course: Dessert
    Cuisine: Japanese
    Keyword: homemade ice cream, Sorbet
    Servings: 6
    Author: Namiko Chen
    • 2 cans lychees (1 can = 20 oz) (including syrup)
    • ¼ cup sweetened shredded coconut
    • 2 tsp lime Juice (2 tsp = ½ lime)
    1. Gather all the ingredients.

      Lychee Coconut Sorbet Ingredients
    2. Using a blender (not a food processor), pureé the drained fruit and shredded coconut until smooth and set aside.
      Lychee Coconut Sorbet 1
    3. Add 2 cups of lychee syrup from the cans into the blender. Mix quickly with a spoon. Keep the blender in the fridge for a couple of hours to allow the flavors to meld.
      Lychee Coconut Sorbet 2
    4. Pass the mixture through a sieve into a large bowl (that will fit in your freezer). Then put the remaining solids back in the blender and blend again with 1 Tbsp. of liquid. Pass the mixture through a sieve again and chill the bowl in the freezer for about a half hour (or a little more if you have time).
    5. Right before making sorbet, add the fresh lime juice into the mixture and stir.
      Lychee Coconut Sorbet 3
    6. Start mixing with your ice cream maker according to manufacturer’s directions. I set timer for about 30 minutes.
      Lychee Coconut Sorbet 4
    7. When it’s done, transfer to an air tight container and keep it in the freezer for 3+ hours.
      Lychee Coconut Sorbet 5
    Recipe Notes

    Equipment you will need:

    • Ice cream maker

    If you don't have an ice cream maker, check out here.


    Recipe source: Lemons And Anchovies


     All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.



    You Might Also Like

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    What type of comment do you have?


  • Amrita wrote:
    • Nami wrote:
  • Sylvia wrote:
    • Nami wrote:
  • Nadia wrote:
    • Nami wrote:
  • Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.

    You can unsubscribe at any time by clicking the link in the footer of our emails.

    For information about our privacy practices, please visit our website.

    No thanks, I am not interested