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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 Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Plant-Based
Keyword: banana free recipe, kid-friendly recipe, nut free recipe, summer recipe
Servings: 4
Calories: 178kcal
Author: Jen Hansard

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 tablespoon 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