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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.
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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 Time10 minutes
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