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 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 oz frozen strawberries
- 1 13.5-oz can full-fat coconut milk (room temp)
- ¼ cup maple syrup (optional)
- Toppings: melted chocolate chip + coconut oil drizzle (shredded coconut)
Instructions
- 1
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.
- 2
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.
- 3
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.