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!
Course: Dessert
Cuisine: American
Keyword: strawberry coconut sorbet
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