Blackberry Coconut Sorbet

 Blackberry Coconut Sorbet.  Three ingredients.  No dairy.  Little sugar.  Pure bliss.  And?  (Come closer…)  No ice cream maker needed.  I know.  It’s pretty awesome.

Coconut milk is my favorite non-dairy milk.   It’s such a good substitute for cows milk because it’s still super creamy and rich, but then cows milk doesn’t taste like coconut.  And coconut milk does…taste like coconut.  So I like it that much more.  Coconut forever!  It’s hard for me not to put coconut in everything I make.  Luckily my little kids and my hubby like it as much as I do.

We’ve grown accustomed to having a small treat after dinner, which isn’t good, I realize that.  We always seems to have some little treat hanging around from a photo shoot or something.  And sometimes by the end of the day, I just think I plain deserve something sweet.  One can only eat so many vegetables!  So I have a piece of expensive chocolate and let it melt slowly on my tongue and savor every layer of flavor.  Or I scoop up a small bowl of sorbet and let each spoonful melt slowly on my tongue.  Either way, dessert is much better after the kids go to bed and I can sit down for a minute to really experience it.  Dessert should be experienced.

I’m making way more out of this than I need , aren’t I?  But do you ever feel that way about something you love?

Blackberry Coconut Sorbet
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Total time: 
Serves: 1 pint
 
Ingredients
  • 1 cup fresh or frozen blackberries
  • 1 cup light coconut milk
  • ¼ to ⅓ cup organic evaporated cane juice (or your sweetener of choice)
Instructions
  1. Puree blackberries, coconut milk and cane juice in a high speed blender. Pour into a freezer-proof bowl, cover, and place in freezer. Let harden for about an hour. Remove and stir with a whisk. Place back in freezer and repeat every hour until the sherbet is very thick and scoopable. Let harden for another hour or so and serve.
  2. Alternatively, pour the puree into a bowl and freeze it until completely solid. Break into chunks with a knife or fork and place in a food processor. Process until smooth and thick. Transfer back to the bowl and let harden for about an hour or until scoopable.
  3. Yield: about 1 pint

If you liked this recipe, check out these other fruity sorbet and sherbet recipes:
Honey Balsamic Roasted Peach Sorbet
Peach Rosewater Sorbet
Indian Spiced Pear Honey Sorbet
Red Berry Sorbet
Blood Orange Sherbet
Strawberry-Rhubarb Sherbet
Blackberry Strawberry Sherbet

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5 Comments

  1. I love anything coconut so will definitely want to try this. One question…do you think it would work in an ice cream maker or is the coconut milk consistency not rich enough to firm up that way? Thanks! Helene

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