Rambutan Coconut Sorbet

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light, dairy-free sorbet with tropical rambutan and coconut, perfect for hot days or as a palate cleanser. This Asian-inspired recipe (vegan, dairy-free), ready in about 15 minutes, layers Rambutan, Granulated sugar, Lime juice into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 165 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 4 Asian cuisine 165 cal/serving

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Ingredients

1.5 cups Rambutan
1/2 cup Granulated sugar
2 tablespoons Lime juice
1/4 cup Coconut milk

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Instructions

Step 1: Puree 1.5 cups peeled rambutan flesh in a food processor until smooth, scraping down the sides as needed.
Step 2: In a small saucepan, dissolve 1/2 cup granulated sugar in 1/4 cup water over medium-low heat, stirring until clear, about 3 minutes.
Step 3: Cool the syrup completely, then whisk it into the rambutan puree with 2 tablespoons fresh lime juice and 1/4 cup full-fat coconut milk until fully combined.