Print

Strawberry Coconut Milk Sorbet

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Strawberry Coconut Milk Sorbet is a light, dairy-free frozen dessert made with strawberries and creamy coconut milk. It’s naturally vegan, gluten-free, and perfect for warm weather or a refreshing treat anytime.

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

Instructions

  1. Add strawberries, coconut milk, maple syrup (or honey), lime juice, vanilla extract, and salt to a blender or food processor.
  2. Blend until the mixture is completely smooth. Taste and adjust sweetness if needed.
  3. Pour the mixture into a shallow container and place in the freezer.
  4. Stir the sorbet with a fork every 30 minutes for the first 2–3 hours to prevent ice crystals and keep it smooth.
  5. Freeze for a total of 4–5 hours or until firm enough to scoop.
  6. Before serving, let the sorbet sit at room temperature for 10–15 minutes to soften slightly.

Notes

  • Use frozen strawberries slightly thawed for easier blending.
  • Stirring while freezing ensures a smoother texture without an ice cream maker.
  • Add herbs like mint or basil for a fresh twist.
  • Stir in toasted coconut flakes after freezing for texture.
  • Store in an airtight container and blend briefly if texture becomes icy.

Nutrition

Find it online: https://cookedbymaya.com/strawberry-coconut-milk-sorbet/