A refreshing summer treat made right in your kitchen! My blackberry coconut sorbet is dairy-free and a most satisfying treat on a warm night. It not only looks beautiful, it tastes incredible too!

creamy coconut sorbet

Summertime is for cold + sweet treats, and sorbet is no second fiddle to ice cream. I love the idea of fresh picked fruit turning into sweet yumminess, as well as having a solid dairy free option to enjoy. This coconut sorbet uses blackberries for color and flavor, and will become a staple in your freezer this summer. All you need is a blender + a few ingredients, and dessert is served!

What is Sorbet?

Sorbet is about as simple as it gets: sugar + fruit. It’s a light, frozen dessert often used by fancy restaurants as a palate cleanser between courses. I like to make sorbet with whatever fruit is on its last legs. Super flavorful + sweet yet doesn’t leave my stomach in cramps like dairy-filled ice cream.

Most sorbet recipes are an icy texture, while mine uses a secret ingredient- coconut milk. This canned powerhouse adds a bit of creaminess to the sorbet recipe as well as turns up the deliciousness factor.

I also like to add toppings to this coconut sorbet, because… why not?!

FAQs

How do you make sorbet from scratch?

You can make in a blender or ice cream maker, you just need the right ingredients! Make sure to use sugar, whether its traditional sugar or a more natural variation.

Why do you need sugar in sorbet?

Sugar not only sweetens sorbet, but also is needed for the right texture + consistency.

How do you freeze sorbet?

Simply pour your finished sorbet recipe into a freezer safe container and freeze at least 2 hours before serving. If the mixture is correct, it should still be scoop-able when serving.

Coconut sorbet recipe

While you can use any berry you want in this recipe, I chose blackberries for flavor… but ultimately for looks! Seriously, when blended, blackberries turn out a super vibrant color that’s hard to beat on the dessert table.

I don’t typically use evaporated cane juice, yet it really works in this recipe. It comes in a can, and is often found right next to the canned coconut milk in the international isle of most American grocery stores.

Light coconut milk works great in this recipe. It adds just the right amount of cream, without going overboard. Canned works best, yet you can use carton coconut milk (or make your own!) as well.

Sorbet vs ice cream

While sorbet is sugar + fruit, ice cream is fat + sugar + protein. For the USDA to call something true ice cream, it needs at least 10% milkfat.

Though my tastebuds enjoy the creaminess of ice cream, my body feels less achy when I avoid it. This coconut sorbet actually has coconut milk in it as well, making it not just icy but creamy + rich too.

easy sorbet recipe

More delightful summer desserts

Eat your way through summer with these fresh recipes:

Summer is best served with fresh fruit, and that fruit shines in these simple recipes. What’s your fav summer recipe? Share in the comments below + let me know how your blackberry coconut sorbet turned out!

4 from 6 votes

Blackberry Coconut Sorbet

Looking for a refreshing, beautiful dessert? Look no further than this scrumptious blackberry Coconut Sorbet recipe. Fun to serve with coconut whipped cream and fresh berries.
Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Author: Jen Hansard
Course: Dessert
Cuisine: Plant-Based
Serves: 4

Ingredients  

  • 2 cups blackberries fresh or frozen
  • 1 ½ cups coconut milk canned, 13.5oz
  • ½ cup organic evaporated cane juice or any natural sweetener of your choice
  • 1 tbsp lemon juice

Instructions 

  • Purée blackberries, coconut milk, cane juice, and lemon in a high-speed blender.
  • Strain through a fine mesh sieve into a freezer proof bowl.
  • Cover tightly and place in freezer for about an hour.
  • Remove and stir well with a whisk (be sure to re-incorporate any frozen sorbet around the edges).
  • Place back in freezer and repeat every hour until the sorbet is thick and scoopable.
  • After the final whisking, place back in the freezer for an hour so the mixture can firm up.

Notes

  • Bonus: No ice cream maker needed for this recipe!

Nutrition

Calories: 178kcal, Carbohydrates: 35g, Protein: 1g, Fat: 5g, Saturated Fat: 5g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.04g, Sodium: 63mg, Potassium: 130mg, Fiber: 4g, Sugar: 29g, Vitamin A: 155IU, Vitamin C: 17mg, Calcium: 22mg, Iron: 0.5mg
Tried this recipe? Show me!Mention @SimpleGreenSmoothies or tag #SimpleGreenSmoothies!

 

 

About the Author

Jen Hansard

I went from exhausted mama to running across the Grand Canyon, riding & hiking to the top of the tallest waterfall in North America with my kids. How? I fell in love with the smoothies and plant-based meals you can find on my blog.

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Rating




Comments

  1. 3 stars
    Use dates as a natural sweetener and they are healty too. If you can’t find cane sugar

  2. 5 stars
    I used maple syrup on this because I didn’t know where to find evaporated cane juice, where in the grocery store do you find this? Thanks!

    1. To remove the blackberry seeds. Even if you’re using a high-powered blender that will obliterate most of the seeds, you really want only the liquid part of what you’ve blended so you can make a super creamy sorbet. 🙂

    2. 3 stars
      Blackberry or any fruit can have tiny seeds that u can avoid to get a silky smooth creamy texture to ur sorbet
      -nissa

    1. 3 stars
      Yes raspberry and blueberries turn out great n delicious and super healthy too.
      Nissa

  3. I was looking for some inspiration for my blog and I have to say I love this recipe. I’ve been trying to cut down on the amount of dairy and this is perfect! I wrote a similar post containing berries: