Summer is still in full swing and I’m all for this Raspberry Coconut Sorbet. This vegan sorbet only requires 4 ingredients! I’m here to share just how EASY it is to make this coconut sorbet. It’s refreshing, creamy, perfectly sweet and one of the best summer treats to have on a hot day! It’s a no-fuss kind of recipe, but it does involve a little patience while you wait for the sorbet to firm up! But I promise it’s worth the wait! Eat this coconut sorbet in a cone or a bowl, either way, it will satisfy your sweet tooth and maybe even turn your tongue red!
Why You’ll Love This Coconut Sorbet
- You only need 4 ingredients to make this dairy free sorbet. Frozen raspberries, maple syrup, lime juice and a can of full fat coconut milk! It’s that easy and you might even already have these ingredients in the house!
- This is truly a simple recipe to make. The preparation takes 10 minutes and the rest of the time is just passive time while the vegan sorbet firms up in the freezer. The end result is a coconut mixture with a creamy texture that melts in your mouth.
- I enjoy this coconut sorbet in a cone and a bowl. Both are delicious and there is no wrong decision! Or just eat it right out of the container- no judgment from me!
How to Make Sorbet?
The truth of the matter is that making this creamy coconut sorbet is so freakin’ easy. You only need 4 ingredients to start off with. A great thing about this recipe is that no ice cream maker is needed, just a food processor or a blender. Follow the simple steps below.
- Add the frozen raspberries (fresh fruit will change the texture), maple syrup, lime juice and coconut milk to a food processor or high powered blender. In this recipe, use a full fat can of coconut milk, make sure it’s not light coconut milk. Both the coconut water and coconut cream are needed in this recipe.
- Once the coconut sorbet ingredients have been blended until smooth, the mixture will mimic the texture of a thick smoothie. The dairy free sorbet is absolutely delicious right at this moment but if you want the classic texture of sorbet/ a firmer sorbet, place it in the freezer for at least 3-4 hours. Place the vegan sorbet in a loaf pan or a container of choice and freeze it until you are ready to enjoy it. If it freezes for longer than 4 hours, I suggest leaving it out on the counter to thaw for at least 30 minutes before adding back to a blender to blend until thick but smooth.
- Divide the raspberry coconut sorbet into a bowl or some yummy gluten free cones (these are my favourite). This dairy free sorbet is so refreshing. It’s sweet but not overpowering. It truly hits the spot! Store any leftovers in an airtight container and freezer-safe container in the freezer.
More Refreshing Vegan Desserts Recipes
- Orange Creamsicle Popsicles
- Ice Cream Sandwiches
- Vegan Oreo Blizzard
- Vegan Blueberry Cheesecake Bars
Hot summer days are calling for this coconut sorbet. This coconut sorbet recipe makes for the perfect creamy dessert because it is cool and refreshing. Make this recipe on the weekend and then keep it stored throughout the week in the freezer in a freezer-safe container. That way you can have some vegan sorbet at a moment’s notice when you’re stuck in the middle of a heatwave.
Raspberry Coconut Sorbet
Ingredients
- 3 cups frozen raspberries
- 1/4 cup + 2 tbsp maple syrup
- 1 can full fat coconut milk (400mL)
- 1 tsp lime juice
Instructions
- Add all the ingredients to a food processor and blend until smooth.
- The consistency will be smooth and mimic a thick smoothie. Enjoy right away if you like that consistency. Or pour the mixture into a loaf pan/ container of choice and freeze for 3-4 hours or until firm. Option to freeze it overnight as well.
- Before enjoying, let it thaw on the counter for at least 20 minutes. Then transfer it back into the blender and using a tamper, blend the sorbet until thick and smooth. Serve in a bowl or in ice cream cones.
- Each time you re-freeze the sorbet, let it thaw on the counter and then transfer to a blender and blend for the ideal consistency. You don't have to re-blend it but re-blending it will result in the best consistency.
- Freeze leftovers in a freezer friendly container.
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