Coconut sorbet with orange marmalade swirl. Rich and creamy tropical sorbet studded with bursts of orange marmalade!

Coconut Sorbet with Orange Marmalade Swirl

It snowed yesterday and yet, here I am sharing coconut sorbet of all things. Makes total sense, right? I blame severe vacation withdrawal.

I first made this coconut sorbet several weeks ago. There is something about a tropical dessert that makes everything better, particularly during the winter months. 

It almost makes me forget the fat and fluffy snowflakes falling outside my window. 

Orange Marmalade

As you can probably tell, this coconut sorbet is not just any ordinary coconut sorbet. It has an orange marmalade swirl! As in, you literally take some good-quality canned orange marmalade, grab a spatula, and fold it into the just-churned coconut sorbet.

It is magical, particularly the spoonfuls that contain orange rind! It is essentially the coconut version of a classic creamsicle.

The coconut takes everything over the top. 

Coconut Sorbet with Orange Marmalade Swirl

Creamsicles have always been one of my favorite ice creams. As a kid, we used to spend nearly all summer at our local pool and whenever we visited the pool’s ice cream stand, I would always choose a classic creamsicle Popsicle. 

If you’re a creamsicle, coconut, or marmalade fan, I promise you will love this sorbet!

The coconut sorbet base is extremely simple to throw together (you will need an ice cream maker!) and the recipe requires just four easy-to-find ingredients. Be sure to use full-fat canned coconut milk. 

Navel Oranges

It is hard to believe, but a simple combination of full fat coconut milk, granulated sugar, and a touch of vanilla bean paste (or extract) is enough to produce a ridiculously rich and creamy sorbet.

Oh, and this dessert just happens to be vegan too. Enjoy!

Coconut Sorbet with Orange Marmalade Swirl

Coconut Sorbet with Orange Marmalade Swirl

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Coconut sorbet with orange marmalade swirl. Rich and creamy tropical sorbet studded with bursts of orange marmalade!


  • 2 (14.5-ounce) cans full-fat coconut milk
  • ¾ cup (150g) granulated sugar
  • ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
  • ½ cup high-quality orange marmalade


  • Before opening the cans of coconut, shake gently (this will make them easier to pour out as the fat and water tends to separate). Combine the coconut milk and sugar in medium saucepan. Place over medium-low heat and stir continuously until the sugar has completely dissolved.
  • Transfer the coconut mixture to a large heatproof bowl and stir in the vanilla paste (or vanilla extract, if using). Allow mixture to cool to room temperature before transferring to the fridge. Chill until very cold.
  • Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer sorbet to a container - layered or folding in the orange marmalade. Cover the surface and freeze for a minimum of 6 hours or preferably overnight before serving.
Serving: 1serving, Calories: 178kcal, Carbohydrates: 43g, Fat: 2g, Saturated Fat: 1g, Sodium: 19mg, Sugar: 41g