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

Strawberry Coconut Sorbet

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4


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!


  • 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


  1. 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. To 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. 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.
  2. 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. Sorbet will last 2 weeks in the freezer.
  • Category: Dessert
  • Method: Blend
  • Cuisine: American


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

Keywords: strawberry coconut sorbet