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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.
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!
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.
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!
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!
If you try this strawberry coconut sorbet recipe, please be sure to leave a comment and star rating below to let me know how it turned out! Your feedback is super helpful for the EBF team and other EBF followers.
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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!
This looks fantastic. I think any left overs would go well in a smoothie too.
Thanks for yet another great (and super simple) recipe! This was oh so yum (and pretty!). I opted for low-fat coconut milk and it worked great! Didn’t have chocolate, but I did top with shredded coconut and fresh blueberries. Next time I think I might try the same recipe but with mango(a fav). This summer is going to be oh so good!
Ah yay! I love hearing this, Stephanie! I’m so glad this sorbet was such a hit! I really appreciate it the review!
Lovely… thanks for the recipe
This is a family favorite! So easy to make. I tried making pineapple sorbet last night using frozen pineapple instead of frozen strawberries. Sprinkled some dark chocolate chips on top. AMAZING!
Ohh!! I love the idea of making it with pineapple. Totally trying this!