Creamy Blackberry Coconut Sorbet
Servings: 4
Make your own coconut sorbet recipe with just four ingredients. Made with rich coconut milk and your favorite seasonal fruit—like blackberries—it’s dairy-free, naturally sweetened, and incredibly easy to make. Just blend, freeze, and stir until it’s thick and scoopable.
Equipment
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.
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
Serving: 1cup, 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