Strawberry Coconut Milk Sorbet
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Published Aug 02, 2019, Updated Jun 12, 2023
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Cool off with this easy strawberry coconut sorbet. You only need three ingredients (strawberries + coconut milk + maple syrup) and it’s made in your blender!
Have you ever made your own ice cream or sorbet? This summer treat is so refreshing and creamy and doesn’t even require an ice cream maker! Bonus points for being dairy-free thanks to the coconut milk. A n’ice cream if I ever saw one. 😉
One of my favorite summer treats as a kid was obviously ice cream. Although I’d still love to end my night with a bowl of ice cream, I try to reign in my sugar intake which is where this delicious strawberry coconut sorbet comes in. It’s super easy to make and doesn’t leave you feeling super amped up on sugar and bloated from dairy the next day.
What is N’Ice Cream?
I’m sure there are a few different ways to interpret n’ice cream, but my definition is a healthy, homemade, dairy-free ice cream! This strawberry sorbet definitely fits the bill – as it checks off all three of those!
Strawberry Coconut Sorbet Ingredients
- frozen strawberries – frozen strawberries work best for this recipe.
- canned coconut milk – you’ll want this at room temp. If you store it in the fridge, it will be too thick.
- maple syrup – this is optional, you can omit if you want to keep the sugar content lower.
How to Make Strawberry Coconut Sorbet
The one kitchen appliance you’ll need for this recipe is a high powered blender or food processor (I’ve linked my favs!).
Blend ingredients: Just add strawberries, coconut milk, and maple syrup into your blender or food processor and blend until smooth and creamy. That’s it!
Serve: You can enjoy it right away – it will be soft and creamy, almost the consistency of soft-serve.
Harden in the Freezer and Thaw for Scoop-able Sorbet
The other option is to let the sorbet harden a little bit in the freezer. If you decide to freeze, spoon the sorbet into a container (I used a loaf pan lined with parchment paper) and freeze for about three hours.
When you’re ready to enjoy it, remove from the freezer and let thaw for a few minutes before trying to scoop. If it’s in the freezer for longer than three hours (or even overnight), it will be quite hard and will need longer to thaw before scooping. Just sit it out on the counter and keep an eye on it. Once it’s thawed a bit, you’ll be ready to scoop!
Strawberry Coconut Sorbet Toppings
Don’t forget the toppings! My favorite combination with the strawberry coconut flavor is a drizzle of melted chocolate and shredded coconut. Let me know if you create any other noteworthy combinations!
Other N’ice Cream Recipes to Try
- Chocolate Banana Ice Cream
- Mint Chocolate Chip Avocado Ice Cream
- Chocolate Caramel Ice Cream Bars
- Oatmeal Raisin Cookie Dough Ice Cream
More Strawberry Recipes to Try
- Strawberry Protein Muffins
- Strawberry Frosé
- Roasted Strawberry Cottage Cheese Bowl
- Easy Strawberry Banana Baked Oatmeal
- Strawberry Overnight Oats
- Easy Strawberry Cake
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Strawberry Coconut Sorbet
Ingredients
- 16 oz frozen strawberries
- 1 13.5-oz can full-fat coconut milk, room temp
- ¼ cup maple syrup, optional
- Toppings: melted chocolate chip + coconut oil drizzle, shredded coconut
Instructions
- Blend: Add strawberries, coconut milk and maple syrup into a high powered blender or food processor. Blend until smooth and creamy. You can enjoy right away or let the sorbet harden up a bit in the freezer.
- Freeze: Place sorbet in a container (I used a loaf pan lined with parchment paper). Place in the freezer for about 3 hours. Remove from freezer, let thaw for 5-10 minutes, just until you can easily scoop it.
- Serve: Use an ice cream scoop to scoop the sorbet into cups and enjoy. I like topping the sorbet with a drizzle of melted chocolate and shredded coconut. If you let the mixture freeze longer than a few hours it will become very hard and you'll need to let it thaw longer before scooping, about 20 to 30 minutes.
Notes
- Store – Sorbet will last 2 weeks in the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use UHF coconut cream instead coconut milk?
Hi Jules. I have actually never heard of this type of coconut cream so I haven’t tested it in any of my recipes. I cannot be sure if it would work in this recipe. Let me know if you give it a try!
So excited to make this. I’m assuming if I use fresh strawberries I’ve froze and not the store bought frozen ones in the 16 oz. bag, then I’d use 2 cups of fresh berries?
Hi, Kathy! Yes that should work perfectly!