Strawberry Coconut Milk Sorbet



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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.

Two glasses with a scoop of strawberry coconut milk sorbet drizzled with chocolate and coconut flakes. Two spoons and strawberries are to the side.

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!

Two glasses with scoops of strawberry coconut milk sorbet with gold spoons. Sorbet is drizzled with chocolate and topped with coconut flakes.

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.
Ingredients for strawberry coconut sorbet in a blender, frozen strawberries, a can of coconut milk, and maple syrup.

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.

A ice cream scooper scooping strawberry coconut sorbet.

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!

Two glasses with a scoop of strawberry coconut milk sorbet drizzled with chocolate and coconut flakes. Two spoons and strawberries are to the side.

Other N’ice Cream Recipes to Try

More Strawberry Recipes to Try

4.53 from 17 votes

Strawberry Coconut Sorbet

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!
Prep Time: 10 minutes
Servings: 4


  • 16 oz frozen strawberries
  • 1 13.5 oz can full-fat coconut milk, room temp
  • 1/4 cup maple syrup, optional
  • Toppings: melted chocolate chip + coconut oil drizzle, shredded coconut


  • 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.


  • Store – Sorbet will last 2 weeks in the freezer.


Serving: 1/4 of recipe (without toppings) | Calories: 256kcal | Carbohydrates: 26g | Protein: 1g | Fat: 17g | Sodium: 5mg | Fiber: 3g | Sugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: strawberry coconut sorbet
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 5 stars
    I made it for the first time and my husband and I loved it, so tasty, I added a zero calories maple syrup, from Walden Farms.

    1. Ahh yay!! So glad this sorbet was a hit! Thanks so much for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it. 🙂

  2. 4 stars
    This was so easy to make and very refreshing to eat. I am wondering if you have tried it with any other fruit, like perhaps mango or blueberry, and if honey could be substituted for the maple syrup.

    1. I haven’t, but I’m sure this would work wonderfully with other fruits! I need to try some other variations, so definitely let me know if you do and how it turns out. 🙂 And yes, you should be able to sub any other liquid sweetened like honey or agave.

      1. 5 stars
        I made this today and we just enjoyed our sorbet! It was so yummy, and I can’t wait to make it again. Great flavor and consistency. Made it with the maple syrup.

        1. Woo!! This makes me so happy to hear, Priscilla! I’m so pumped it was a hit! Thanks for the review 🙂

  3. 5 stars
    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!

  4. 5 stars
    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!

    1. Ah yay! I love hearing this, Stephanie! I’m so glad this sorbet was such a hit! I really appreciate it the review!

  5. 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?