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Strawberry Coconut Sorbet

Real strawberries are pureed with coconut milk, vanilla bean, honey, and sugar and then frozen to make an ultra creamy and refreshing sorbet
Prep Time20 mins
Cook Time5 mins
Total Time6 hrs 25 mins
Servings: 1 quart


  • 14 ounces coconut milk
  • 1/2 cup honey
  • 1/4 cup granulated sugar
  • 1/2 vanilla bean
  • 1/2 teaspoon salt
  • 2 dry quarts strawberries sliced (about 2 cups of sliced strawberries)
  • 1/2 teaspoon coconut extract


  • Place milk, honey, sugar, salt, vanilla bean pulp, and scraped vanilla pod into a medium saucepan and stir. PLace over medium heat until mixture begins to steam. Remove from heat and let cool for 10 minutes.
  • Place strawberries into blender with coconut milk mixture. Remove vanilla bean pod and discard. Place lid on blender but remove center cap. Cover hole with a kitchen towel and turn blender on low. Blend for 1 minute. Turn up blender speed to high and blend for another 30 seconds.
  • Strain mixture into a large bowl to remove excess seeds. Add coconut extract and combine. Place plastic wrap over mixture, touching the top of the puree to prevent film from forming. Refrigerate until completely chilled, about 2 hours.
  • Once mixture is chilled, freeze mixture in ice cream machine according to machine instructions. My machine freezes the mixture in about 13-15 minutes. Remove mixture from ice cream machine and freeze until firm, about 4 hours.


Recipe adapted from Pastry Craft Seattle