Over the weekend I was gifted with the rare opportunity to do just about nothing. My husband was out of town, the girls were on the tail end of spring break and the calendar was blank. What luxury! We lounged around, splashed in the pool, went for a short hike with the dog, snuggled up for a movie marathon of Cheaper by the Dozen, and of course, had fun in the kitchen. It was a perfect recharge before the manic pace of spring/end of school/damn it goes fast.
One of my daughters’ favorite things to do is make desserts, what’s not to love!? With my lazy attitude of avoiding a trip to the store and avoiding turning on the oven, we improvised with what we had at the casa. The result was this delicious Strawberry Coconut Sorbet. It has a bright berry taste and the coconut milk makes it creamy. Basically, it tastes like spring. Just yesterday, I made a fresh batch for a little lunch with my favorite magazine editors and it was a hit with them, too.
This photo shows regular coconut milk but it’s best with light (as the recipe states).
Strawberry Coconut Sorbet
Makes about 1 quart
2 pints strawberries or 32 ounces
2 tablespoons lime juice – about 1 juicy lime
1/4 cup sugar
1/2 cup light coconut milk (canned)
Wash, dry, hull and slice the strawberries in half. Add strawberries to a blender with the lime juice, sugar and coconut milk. Blend until the strawberries are pureed. Add to an ice cream maker and spin to desired consistency. If you grow strawberries in your yard, grab a flower off one of them for garnish.
It’s that easy!
We are almost out of technical difficulty land, but not quite. My biggest apologies to those who left comments over the weekend that were somehow lost along the way as we made a big back end switch. Thank you for your patience!
This would be easy and only four ingredients. Yummy!
Hi Valerie, this sorbet looks delicious!, love the fact you made it with coconut milk, what a treat!
If you don’t have an ice cream maker, can you just put it directly from the blender into the freezer??
Sure, Susan. Place the ingredients in a pyrex dish and every 30 – 40 minutes scrape the mixture with a fork. Continue until your mixture is frozen. You’ll basically be making a granita, instead of a sorbet, but it will do the trick. Let me know how it goes.
What’s the difference when you use light as opposed to regular coconut milk?
I like the light coconut for this sorbet because it feels less viscous than the full fat version. Still, use what you have in your pantry — either will do just fine. Ironically, I made this sorbet last weekend. It’s a family favorite.