No-churn strawberry coconut sorbet that’s super flavorful and made with just 5 ingredients.
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no-churn strawberry coconut sorbet
Hello hello! It’s currently summer which means it’s far too hot to turn on the oven, and that it’s the perfect time for no-bake desserts like this no-churn strawberry coconut sorbet. All you need is 5 ingredients – coconut water, sugar, strawberries, lime & coconut cream – to make this super delicious & refreshing sorbet.
The hardest part of this recipe is waiting for the sorbet to freeze. So let’s get into it! ☺︎
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
ingredients for no-churn strawberry coconut sorbet –
strawberry coconut sorbet:
- Coconut water: for flavor and the base of the simple syrup. I’ve also made this with Califia’s Strawberry Creme Refresher which is super delish and made with coconut cream & strawberries for even more flavor.
- Granulated sugar: for sweetness and texture. Sugar helps prevent large ice crystals from forming in the sorbet which gives us a smoother texture – so I don’t recommend reducing the sugar here.
- Strawberries: fresh or frozen will work. I’ve tried it with both and prefer the consistency of the one made with frozen strawberries. You could also easily replace this with blueberries or mango.
- Lime: for flavor & a touch of acidity. You could use lemon here as well – fresh is best but bottled will work too.
- Coconut cream: for flavor & creaminess. Make sure to use coconut cream & not coconut milk here.
how to make no-churn strawberry coconut sorbet –
Here’s a few images on what the process of making this sorbet. You can find the full recipe at the end of this blog post!
- Make the simple syrup, then set it in the freezer to cool down. (Note: pictured is the version made with Califia, it will not be this color if you’re using coconut water!)
- Remove the stems from the strawberries (if using fresh.)
- Blend together the cooled simple syrup, strawberries, lime juice, and coconut cream in a food processor until smooth.
- Pour the sorbet into a loaf pan, let it freeze, then scoop, serve & enjoy!
tools and ingredients:
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No-Churn Strawberry Coconut Sorbet
Ingredients
Strawberry Coconut Sorbet
- 240 g coconut water (8 oz.)
- 150 g granulated sugar (¾ c.)
- 454 g strawberries fresh or frozen (1 lb.)
- 2 tbsp. lime juice
- 60 g coconut cream (3 tbsp.)
Instructions
Strawberry Coconut Sorbet
- Add the coconut water and sugar to a small saucepan set over medium heat. Stir occasionally until the mixture starts to simmer.
- Simmer for 2 minutes, then remove the syrup from the heat and pour it into a heat-safe bowl. Set the bowl in the freezer for 10 minutes.
- In the meantime, wash the strawberries and remove their stems (if using fresh.)
- Add the strawberries, lime juice, coconut cream, and cooled simple syrup to a food processor. Process until the mixture is completely smooth.
- Pour the sorbet into a loaf pan, cover it, and let it freeze for at least 4 hours, until solid.
- Scoop, serve, and enjoy!