Go Back
+ servings
Two glasses with a scoop of strawberry coconut milk sorbet drizzled with chocolate and coconut flakes. Two spoons and strawberries are to the side.
Print Recipe
4.47 from 15 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 mins
Course: Dessert
Cuisine: American
Keyword: strawberry coconut sorbet
Servings: 4
Calories: 256kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

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