A quick and refreshing dairy-free, banana-free sorbet made with coconut and lime
Sometimes you try out a recipe that just really hits the spot.
That’s this coco lime sorbet.
We made it. We loved it. We wanted to make it again as soon as possible.
It’s easy, takes less than 5 minutes, and tastes like something from the local ice cream shop. You know, the one with the long line out the door all summer long?
Whip some up for your friends, they’ll be very impressed.
Let's talk about coconut milk
When you have a dairy-free household, you end up using coconut milk pretty often.
But most of the time, I don’t use the whole can. So I end up freezing the coconut milk into cubes. They’re great in:
And since they are almost always in my freezer, I thought “might as well add another frozen dessert”!
And that is how the coco lime sorbet was born.
It’s incredibly easy, ready in minutes and tastes as decadent as gelato. Plus it’s vegan (dairy-free) and so much better for you than ice cream!
Go throw some coconut milk in the freezer! You’ll be ready to make this awesome sorbet for dessert.
A quick and refreshing dairy-free frozen dessert
- canned coconut milk (frozen) - 1 13.5 oz can (400 mL)
- coconut water - 1/4 cup (60 mL)
- lime (skinned) - 1 whole
- maple syrup - 2 Tbsp (30 mL)
- Add all ingredients into Vitamix container in order listed above
- Use your frozen dessert pre-set or ramp from 1 to 10
- Blend on high for 60 seconds
- Use the tamper to push from the corners into the blade
- Scoop with an ice cream scoop
- Top with things that make you happy
- Snap a pic and tag #lifeisNOYOKE
NOTE: Total time says 12 hours. But 99% of that is waiting for the coconut milk cubes to freeze.
Useful tips for Coco Lime Sorbet
If you’re watching your calories, consider using low-fat coconut milk. Or, sub out half of the milk for frozen coconut water.
Maple syrup can be substituted for agave or a pitted date.
Serve immediately (from the container) for the best consistency.
Having a dinner party and need to pre-make it? Scoop servings onto a cookie sheet and freeze solid. Remove from the freezer and let sit for five minutes in dishes before serving.
Not enough time to freeze the coconut milk beforehand? Add a cup of ice to the mixture. Then, pour into a pan and freeze for as long as possible before scooping.