Blackberry Coconut Sorbet

A sorbet recipe almost too pretty to eat. This blackberry coconut sorbet is vegan and vibrant. Blend it and then enjoy a dairy free delight!

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?!


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!

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.
5 from 3 votes
PRINT RATE IT Print Recipe
Course: Dessert
Cuisine: Plant-Based
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Author: Jen Hansard


  • 2 cups blackberries - fresh or frozen
  • 1 can coconut milk
  • 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!


Calories: 195kcal | Carbohydrates: 35g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 80mg | Potassium: 129mg | Fiber: 4g | Sugar: 29g | Vitamin A: 154IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @simplegreensmoothies or tag #simplegreensmoothies!



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Ratings & Comments

  1. Olivia says:

    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!

  2. Kim says:

    5 stars
    Yummy summertime treat!

  3. Linda Bradley says:

    Why do have to put through a sieve?

    • SGS Rawkstar Jess says:

      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. 🙂

  4. Erin says:

    5 stars
    I can’t wait to try this! Can you use other berries in place of the blackberries?

  5. Fitness Dietitian Em says:

    Sharing this with my clients 🙂

  6. Ashley says:

    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:

#1 Green Smoothie Of all Time— no joke!
About Jen Hansard

Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a realistic plant-based diet. I also found myself again along the way.

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