Name: Strawberry Coconut Milk Sorbet
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 3 cups fresh or frozen strawberries, hulled; 1 can (13.5 oz) full-fat coconut milk; 1/4 cup maple syrup or honey (use maple syrup for vegan); 1 tablespoon lime juice; 1 teaspoon vanilla extract; Pinch of salt

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Strawberry Coconut Milk Sorbet is a refreshing, dairy-free frozen treat that’s bursting with fruity flavor and creamy coconut goodness. I blend sweet strawberries with rich coconut milk to create a smooth, vibrant sorbet that’s perfect for hot days or when I’m craving a lighter dessert.

Why You’ll Love This Recipe

I love how simple and clean this recipe is—just a handful of ingredients and no ice cream maker required if I don’t have one. The strawberries bring natural sweetness and color, while the coconut milk adds a luscious texture without any dairy. It’s naturally vegan, gluten-free, and a breeze to whip up, especially when strawberries are in season. Whether I serve it in bowls, cones, or layered in parfaits, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh or frozen strawberries, hulled
Full-fat coconut milk (from a can)
Maple syrup or honey (if not strictly vegan)
Lime juice
Vanilla extract
Pinch of salt

Directions

I start by adding the strawberries, coconut milk, maple syrup (or honey), lime juice, vanilla extract, and salt to a blender or food processor.
I blend until the mixture is completely smooth. I usually taste and adjust the sweetness if needed.
I pour the blended mixture into a shallow container and place it in the freezer.
Every 30 minutes for the first 2–3 hours, I stir the sorbet with a fork to break up ice crystals and keep it smooth.
Once it’s firm enough to scoop (usually after 4–5 hours), I let it sit at room temperature for a few minutes before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep, plus about 4–5 hours for freezing. If I use an ice cream maker, the freezing time is shorter, usually about 20–25 minutes of churning.

Variations

Sometimes I like to mix in other berries like raspberries or blueberries for a mixed-berry twist. I’ve also tried adding a handful of fresh mint or basil during blending for a cool herbal note. For extra texture, I stir in toasted coconut flakes after freezing. If I want it even creamier, I add a bit of banana or avocado to the blend.

Storage/Reheating

I store the sorbet in an airtight container in the freezer for up to 2 weeks. When it’s time to serve, I let it sit on the counter for about 10–15 minutes to soften for easy scooping. If it gets icy, I blend it briefly to bring back that smooth texture.

FAQs

Can I use frozen strawberries?

Yes, I often use frozen strawberries when fresh ones aren’t in season. I just thaw them slightly before blending to make the texture smoother.

Do I need an ice cream maker?

No, I usually make this without an ice cream maker. Just stir it occasionally as it freezes, and the texture turns out beautifully smooth.

Is this sorbet vegan?

Yes, as long as I use maple syrup or another plant-based sweetener, it’s fully vegan and dairy-free.

How do I make it sweeter?

If the strawberries aren’t super sweet, I simply add a little more maple syrup or a splash of agave nectar. I always taste the mixture before freezing and adjust as needed.

Can I make this recipe keto-friendly?

I can use a low-carb sweetener like stevia or erythritol, and make sure the coconut milk has no added sugar. Just keep in mind the natural sugar in strawberries.

Conclusion

Strawberry Coconut Milk Sorbet is one of those desserts I keep coming back to—light, fruity, and full of flavor. It’s easy to make, endlessly adaptable, and perfect for anyone looking for a refreshing treat without dairy. I love keeping a batch in the freezer for sunny afternoons or a guilt-free sweet fix.