Quick and Easy Strawberry Sorbet with Coconut Milk

Strawberry Coconut SorbetIn anticipation of summer – not that we had a particularly harsh winter in NYC – I’ve been craving a refreshing sorbet this whole week. A while back my mother-in-law gave me this easy and delicious strawberry coconut sorbet recipe that I’ve been meaning to try out. I’m not exactly sure if this is technically a sorbet because it contains ‘milk’. However, I think the distinction between sorbet and sherbert is more about dairy, so I’m just going to go ahead and call this a sorbet!

This sorbet came out really creamy in texture because of the coconut milk. The coconut flavor isn’t too overpowering and the sorbet remains refreshing with a hint of tart lime juice. I really enjoyed making this recipe because it was so easy to prepare, no need to heat anything or re-freeze twice.

Clean and chop the strawberries then prepare the rest of your ingredients.

Add ingredients to a blender and puree until smooth.

Add strawberry puree into your ice cream maker and churn until thick.

Scoop out sorbet and serve or store in an airtight container in the freezer.

Strawberry Sorbet with Coconut Milk Recipe

  • 1 pound fresh or frozen strawberries, chopped
  • 1 cup coconut milk
  • 1 lime, juiced
  • 1-2 tablespoons vanilla sugar
  • 3 tablespoons agave syrup or honey
  • a splash of vodka (if freezing overnight or longer)

    Add all ingredients to blender or food processor and puree until smooth. Place puree mixture in ice cream maker and churn until creamy and thick. If you’re planning on freezing this overnight, add a splash of vodka now (This keeps the sorbet from getting too hard). Transfer to an airtight container and store in freezer.

    Total Time: 45-60 minutes
    Yield: 6 servings
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    16 Responses to “Quick and Easy Strawberry Sorbet with Coconut Milk”

    1. Elizabeth HIll February 24, 2012 at 6:00 pm #

      Is there a substitute for vodka? Several of my family members are allergic to alcohol.

      • Barb February 24, 2012 at 6:21 pm #

        Well, I put is as optional to prevent it from getting too hard in the freezer. You can always leave it out an hour before serving or consume it right after churning it in your ice cream maker.

        Another option you have is to use more sugar as this lowers the freezing point.

    2. Lannie February 24, 2012 at 11:01 pm #

      wow that picture of sorbet slowly melting in the ice cream scoop… makes me want to reach into my screen and grab it! beautiful, this sounds great!

      • Barb February 24, 2012 at 11:38 pm #

        Thanks so much Lannie!

    3. arteyeva March 7, 2012 at 2:12 pm #

      ok… i had to make some adjustments for what i had in the kitchen but even without the lime juice and with throwing in a whole can of low fat cocnut milk and using frozen instead of fresh strawberries…. holy absolute crap…. this was DIVINE. thank you thank you thank you for sharing this recipe!!!!!

      • Barb March 7, 2012 at 2:17 pm #

        Thank you for the nice comment Arteyeva 🙂

        Glad you mentioned frozen strawberries, I think the original recipe my mother-in-law gave me even called for frozen. Really happy this turned out so well for you!

    4. susan April 22, 2012 at 12:29 am #

      this looks delish. love the use of coconut milk – cannot wait to try this!

    5. Stephen May 23, 2012 at 9:31 pm #

      Ok I am definitely in. I have been on a huge sorbet kick lately after borrowing and refusing to return my neighbors ice cream maker. I have a spare can of coconut milk I have been eyeing lately for inclusion in one of my sorbets. I have also been looking for a cremier sorbet recipe. This is exactly what I have been looking for, thank you…

      • Barb May 23, 2012 at 9:42 pm #

        Sounds great, Stephen! It’s such an easy sorbet recipe and so creamy… Let me know how it turns out for you.

    6. Stephanie @ Hugs, Kisses and Snot June 12, 2012 at 10:24 pm #

      Oh my gosh this looks amazing! I’m going to make this tomorrow. If it turns out the way I think it will I think I’ll try making a blended drink w/ Malibu Rum or maybe just regular rum.

    7. Christi June 22, 2012 at 6:59 pm #

      This stuff is so so delicious and completely addictive!!! I LOVE IT!!

      • Barb June 22, 2012 at 8:13 pm #

        That’s great Christi! Glad you love it 🙂

        Stephanie – Thank you! Sorry for the delayed response. How did the rum turn out?

    8. Dave S May 30, 2013 at 6:45 pm #

      I’ve had this recipe aside waiting to make. Just a quick question on the coconut milk. Companies like Almond Breeze are selling fresh cartons of unsweetened coconut milk (looks like the Almond Milk cartons). Is this the same as the canned milk that you mention in the recipe? I’m really looking forward to making this!

      • Barb May 30, 2013 at 7:38 pm #

        Hi Dave – Thanks for your comment! Coconut milk in cans and cartons are a bit different. You’ll know when you compare the ingredients and the nutritional info. When I’m cooking, I use canned coconut milk. The coconut milk in cartons contains a lower fat content, other ingredients and is somewhat watered down, whereas canned is more natural. It’s great with this recipe because of the thick and creamy consistency. If you use the cartons, the sorbet might not have the same results with flavor and texture. Hope this helps and let me know how it turns out 🙂

        • Dave S April 20, 2014 at 3:05 pm #

          It’s only a year later, lol, but I finally made the sorbet! It came out great….a bit tart, but I used the whole can of coconut milk…it didn’t look as creamy as what’s in your picture. Since it was more than a cup I added extra strawberries and extra sweetener. I also forgot to buy the lime so I used some ReaLemon juice which may have contributed to the tartness.

          But it’s fine…it turned out great and is VERY refreshing!

          • Barb April 20, 2014 at 4:27 pm #

            That’s great, Dave! I’m glad you enjoyed this sorbet..you’ll definitely need it this coming summer! Thanks for your comment 🙂

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