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?Print
- 1 cup fresh or frozen blackberries
- 1 cup light coconut milk
- 1/4 to 1/3 cup organic evaporated cane juice (or your sweetener of choice)
- 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.
- 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.
- Yield: about 1 pint
- Prep Time: 1 hour
- Category: Dessert
- Cuisine: French
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
Blackberry Strawberry Sherbet