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Dairy-free, sweet and refreshing frozen coconut dessert
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Coconut sorbet has 165 calories. It contains 31.5 g of carbs, 0.8 g of protein, 4.2 g of fat and 1.3 g of fiber. Its 0.3 mg of Manganese covers 13% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
165
KCAL / 100G
Carbs
31.5g
· 11% DV
Protein
0.8g
· 2% DV
Fat
4.2g
· 5% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 2% · Fat 23%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 165 kcal | |
| Total fat | 4.2 g | 5% |
| Saturated fat | 3.7 g | 19% |
| Trans fat | 0 g | |
| Sodium | 18 mg | 1% |
| Total carbohydrate | 31.5 g | 11% |
| Fiber | 1.3 g | 5% |
| Protein | 0.8 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 165 kcal |
| 1 tablespoon (small) | 15 g | 25 kcal |
| 1 ounce (small) | 28 g | 46 kcal |
| ½ cup (half) | 65 g | 107 kcal |
| 2 slice (thin) | 90 g | 149 kcal |
| 100 g | 100 g | 165 kcal |
| 1 cup (medium) | 130 g | 215 kcal |
| 3 slice (thick) | 135 g | 223 kcal |
| 1 serving (large) | 150 g | 248 kcal |
Calculated from 165 calories per 100 g.
Coconut sorbet is a frozen dessert made with coconut and sweetener, often using water or coconut milk as its base. It is typically served cold and has a refreshing coconut flavor with a lighter, icier texture than ice cream.
Usually, yes: traditional coconut sorbet gets its creamy coconut flavor from coconut rather than dairy milk or cream. Recipes vary, though, so a shop-made or packaged version may include dairy ingredients or be prepared around them.
Coconut sorbet is usually made without dairy cream, while coconut ice cream typically uses a richer, creamier base. Sorbet tends to taste lighter and more refreshing, with a firmer or icier texture.
Blend coconut milk or coconut water with sugar, then freeze the mixture until scoopable. If you do not have an ice-cream maker, stir it several times as it freezes to break up ice crystals and improve the texture.
No. Coconut milk gives coconut sorbet a fuller, creamier texture, but some recipes use coconut water or water with coconut ingredients instead. The base affects how rich and icy the finished sorbet feels.
Homemade coconut sorbet can turn icy when it has a high water content or freezes without being stirred. Mixing it several times during freezing helps break up larger ice crystals for a smoother scoop.
Yes. Freeze the coconut sorbet mixture in a shallow container and stir it regularly as it firms up. This simple method helps prevent a solid, coarse block, although the texture may be less smooth than machine-churned sorbet.
Fresh mango, pineapple, and lime pair especially well with coconut sorbet because their bright, fruity flavors complement the coconut. You can serve it on its own as a light dessert or alongside fresh fruit.
Store coconut sorbet in a tightly covered, freezer-safe container to limit air exposure and surface ice. Let it soften briefly before scooping if it has frozen very firm, and return it to the freezer promptly.
Sometimes, but many coconut sorbet recipes contain added sugar, which can raise blood glucose. The amount varies by recipe, so people managing diabetes should consider the ingredients and portion with their healthcare professional.
Vitamins
B6
0.03mg · 2% DV
B1
0.02mg · 2% DV
Biotin
0.4µg · 1% DV
Vitamin E
0.2mg · 1% DV
Minerals
Manganese
0.3mg · 13% DV
Copper
0.08mg · 9% DV
Magnesium
12mg · 3% DV
Potassium ⭐
95mg · 3% DV
Sodium
18mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 165 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Coconut sorbet is a frozen dessert made with coconut milk or cream, water and sugar. It has a fragrant coconut flavour and a smooth, icy texture, without dairy. Around the world, it is often served in a small bowl or cone as a refreshing dessert, especially in warm weather; fresh fruit makes a natural accompaniment. It is sweet and mainly provides carbohydrates, with 31.5 g per 100 g. As a dairy-free option, it suits vegan diets, though it is still a sweet treat rather than a light snack. A modest scoop alongside fruit keeps the serving fresh and simple.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.7g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.