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Blackberry Coconut Sorbet

  • Total Time: 1 hour
  • Yield: 1 pint 1x


Units Scale
  • 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)


  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
  • Author: Lindsey Johnson
  • Prep Time: 1 hour
  • Category: Dessert
  • Cuisine: French