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
Yup, another fruity ice cream treats coming at ya today! I didn’t plan for the whole ice cream month to be loaded with so many fruit-inspired treats but I guess now we know where my head is at. Plus, how can I turn my back on the incredible produce that’s available this time of year?!
Last week, I shared a Strawberry Cheesecake Milkshake, that was positively divine. And now, I’ve got another strawberry treat for you – Strawberry Coconut Sorbet!
This sorbet was partly inspired by my love of frozen strawberry daiquiris – a creamy frozen strawberry rum drink. Welp, with me being all pregnant and stuff, I can’t exactly have those right now. So I thought, hey let me make it into a sorbet!
The daiquiris that I am used to having are more creamy in texture rather than icy. Therefore, I wanted this sorbet to be creamy too. But how exactly do I do that without turning the sorbet into an ice cream?
Answer: coconut milk
Coconut milk is dairy-free but has the fat and consistency needed to give this sorbet the creamy texture that I crave. Plus, the coconut flavor gives the sorbet a tropical feel that is PERFECT for this summer treat.
To make this sorbet, it’s a little more work that your typical sorbet. But considering that sorbet usually just means blending fruit and sugar and then freezing it, this recipe isn’t requiring too much more from you!
The recipe begins by heating the coconut milk with vanilla bean, sugar, and honey. This helps the vanilla bean infuse into the milk and also melt down down the honey and sugar.
Next, we blend the strawberries with the coconut milk and then strain out the seeds. Finally, a little coconut extract is added to bring out more of the natural coconut flavor in the milk.
After chilling the recipe for a couple hours, it’s ready for freezing in the ice cream machine!
Since this sorbet is slightly different than any other sorbet recipe I’ve posted before, I have a couple tips to make sure you get this recipe exactly right:
- Since we’re blending warm liquid with the strawberries, you need to be extra careful! The center hole in the top of the blender lid needs to be removed to let out extra steam. But then how do you prevent liquid from escaping too?? Simply cover the hole with a kitchen towel as you blend.
- Do not blend the vanilla bean pod! We keep it in the coconut milk to help infuse the milk with the flavor of the pod but it will not taste good if blended into the sorbet itself. So don’t forget to remove it before blending.
And that’s all there is to it! The flavor in this sorbet is nothing like you’ve had before so I hope you’ll give it a try soon. You won’t regret it!
Strawberry Coconut Sorbet
- 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.