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This creamy blackberry coconut sorbet is smooth, dairy-free, and made with just a few summer staples. The rich coconut milk creates the perfect base, and from there, it’s easy to switch things up. Toss in blackberries, peaches, mango, or strawberries—whatever fruit you’ve got on hand—for a refreshing sorbet that fits every season.
- No fancy equipment needed: Just your freezer and a blender—no ice cream maker required.
- Big flavor, simple ingredients: Bold blackberries, creamy coconut milk, and a hint of lemon make every bite bright and refreshing.
- Dairy-free and vegan: A naturally plant-based treat that everyone can enjoy.
- Perfect for summer: Light, cool, and scoopable—ideal for hot days, backyard hangs, or a fruity after-dinner treat.
What is Coconut Sorbet?
Coconut sorbet is a dairy-free frozen dessert made with coconut milk as the creamy base instead of cream or milk. Unlike traditional sorbet, which is usually just fruit and sugar, coconut sorbet adds richness and body thanks to the natural fats in coconut milk. The result is a smooth, scoopable treat that’s both refreshing and indulgent—perfect on its own or blended with fruit like mango, blackberries, or pineapple for a tropical twist.
I love the creaminess of ice cream, but I feel much better when I avoid dairy. Which is where sorbets enter the picture. Most sorbet recipes have an icy texture, while mine has a smooth and creamy consistency thanks to the canned full-fat milk.
Ingredients You’ll Need
- Blackberries (fresh or frozen): These juicy berries bring a burst of sweet and tart flavors that define this sorbet’s taste.
- Coconut Milk (canned): Adds a creamy, tropical richness that perfectly complements the bright fruitiness of blackberries. I suggest using full-fat coconut milk to get the creamiest dairy-free sorbet.
- Cane Sugar Syrup: This simple syrup can be found in the coffee section. You can also make your own simple syrup using water and cane sugar.
- Lemon Juice: Provides a zesty touch that brightens the flavors of the coconut and blackberries while adding a refreshing tang.
How to Make Blackberry Coconut Sorbet
- Add your blackberries to a high-speed blender. While you can use any berry you want in this sorbet recipe, using fresh blackberries will create a beautiful, vibrant color that’s hard to beat!
- Add cane sugar syrup to the blender next. It comes in a clear container and is often found right next to coffee or in the baking section.
- Next, add coconut milk, which works great in this coconut milk sorbet recipe. It adds just the right amount of cream, without going overboard. Canned coconut milk works best, but you can use a carton or make your own coconut milk.
- Add lemon juice to the blender and mix it all together.
- Strain the blended ingredients in a fine mesh sieve and then transfer it to a freezer-safe bowl and place it in the freezer for about an hour. (You can skip this step if you don’t mind blackberry seeds in your sorbet).
- Remove the bowl and whisk it thoroughly, then put it back in the freezer.
- Repeat this step every hour until the sorbet is thick and scoopable.If you leave it in the freezer too long it’ll be too hard to scoop (you’ll have to defrost it on the counter for awhile before serving).
- Scoop the finished sorbet into a dish and enjoy it with your favorite topping!
Freezer Sorbet Tip
This Blackberry Coconut Sorbet is using the simple freezer method, which only requires only a blender (or food processor) and freezer to make. For best results, use a shallow pan to freeze (like a cake pan).
Coconut Sorbet Toppings
I might love the toppings for my desserts as much as the desserts themselves! Here are a few delicious ways to top this gorgeous Blackberry Coconut Sorbet:
- Fresh Berries: chop small for easy enjoyment
- Coconut Flakes: toast them for a slightly nutty flavor
- Colima Sea Salt: amplify the fruit flavors and add trace minerals with a sprinkle of my favorite sea salt
- Lemon Zest: could also do orange or grapefruit zest
- Strawberry Chia Jam: sweet and flavorful jam with omega-3s
Creamy Blackberry Coconut Sorbet
Ingredients
- 2 cups blackberries
- 1 ½ cups coconut milk canned, 13.5oz
- ½ cup cane sugar syrup
- 1 tbsp lemon juice
- 1 tbsp shredded coconut flakes optional
Instructions
- Purée blackberries, coconut milk, cane syrup, and lemon in a high-speed blender. (Set aside a few blackberries to use as toppings.)
- Strain through a fine mesh sieve into a freezer proof bowl. The shallower the bowl, the quicker it'll freeze.
- 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.
- Serve with fresh berries, coconut flakes, lemon zest or other toppings.
Equipment
Notes
- To keep sorbet frozen and hard but still “scoopable,”, stir 2 tablespoons vodka into the liquid sorbet mixture before freezing. The alcohol will keep the sorbet from becoming ice-cube solid.
- Swap blackberries with the fruit of your choice to get a creamy sorbet.
- You can swap liquid cane sugar with your preferred sweetener.
- If you have an ice cream maker, or Nama Sorbet attachment, you can also make this recipe in there.
Nutrition
Common Questions
You can sorbet make in a blender (then transfer to the freezer) or use an ice cream maker. The only ingredients you need are ripe and flavorful fruit and sugar. That’s the foundation to sorbet. You can always add coconut milk, herbs and spices to create more sophisticated sorbet flavors.
Sugar not only sweetens dairy-free sorbet recipes but also is needed to create a lovely texture + consistency. Using liquid cane sugar creates a smooth texture, yet you can also you granulated sugar, or make your own simple syrup.
Pour your blended sorbet ingredients into a freezer-safe container and freeze at least 3 hours. Every hour or so, use a whisk to mix it up to get a creamy and smooth result. Once frozen, the sorbet should be scoopable, like ice cream, when ready to serve.
Sorbet should be ready to serve about 4 to 6 hours after you first put it into the freezer. If sorbet is “too frozen,” making it difficult to scoop, allow to soften slightly at room temperature. This should only take about 10 minutes.
More Healthy Frozen Desserts
Cool down and treat yourself with these plant-based frozen favorites! Whether you’re craving something fruity, creamy, or chocolatey, these recipes deliver flavor without the junk. This coconut sorbet is just the beginning—here are more healthy desserts to stash in your freezer:
Summer is an awesome time to enjoy berries, melons and stone fruits, all are in season! Comment below with any questions you might have… and please let me know how your blackberry coconut sorbet turns out!
Use dates as a natural sweetener and they are healty too. If you can’t find cane sugar
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!
Yummy summertime treat!
Why do have to put through a sieve?
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. 🙂
Blackberry or any fruit can have tiny seeds that u can avoid to get a silky smooth creamy texture to ur sorbet
-nissa
I can’t wait to try this! Can you use other berries in place of the blackberries?
Yes, you certainly can!
Yes raspberry and blueberries turn out great n delicious and super healthy too.
Nissa
Sharing this with my clients 🙂
Rawesome! Thanks for sharing!
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:
Rawesome! Thanks for sharing, Ashley!