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!
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?!
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.
Sugar not only sweetens sorbet, but also is needed for the right texture + consistency.
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.
More delightful summer desserts
Eat your way through summer with these fresh recipes:
- Lime Popsicles
- Strawberry ‘Milk’ Shake
- Chocolate Smoothie Bowl
- Watermelon Popsicles
- Banana Nice Cream
- Vegan Banana Split
- Rainbow Smoothie
- Coconut Joy Dessert Bowl
- Creamy Vegan Ice Cream
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!
Blackberry Coconut Sorbet
- 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
- 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.
- Bonus: No ice cream maker needed for this recipe!