Triple Coconut Sorbet Recipe with Kirsch Soaked Cherries

With three layers of coconut from coconut milk, shredded coconut and coconut water this triple coconut sorbet is packed with flavor.

coconut sorbet, coconut ice cream, coconut recipe

The mercury is on the rise and the sun is already shining brightly around here which means three things: one, it’s going to be a hot summer; two, a bounty of fresh summer fruits are going to be on the menu for a while; and three, there’s going to be a lot of this coconut sorbet in my freezer.

Summer more than any season calls for unfussy foods; simple salads, raw vegetables and fresh fruit are common appearances at the dinner table and plump, juicy cherries are one of the season’s fleeting pleasures.

triple coconut sorbet, coconut, coconut ice cream, sorbet

With their taut skin and firm but juicy flesh, these ruby hued beauties don’t last for long, and while I’m happy to eat them straight off the stem, I also love them liquored up in a quick bath of kirsch to give them a little extra zip.

With a bit of sweetener, a drizzle of cherry brandy and a squeeze of lime you have yourself some tipsy cherries that are begging to be eaten with a scoop of ice cream or sorbet. I paired mine with a light and refreshing triple coconut sorbet.

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Best of all there’s no cooking here; stem, pit and stir is all there is to this recipe.

With three layers of coconut from coconut milk, shredded coconut and coconut water this sorbet is packed with coconutty flavor yet is refreshingly delicate in taste. The coconut gives it a hint of creaminess, shredded coconut joins the mix to give a toothsome chew, while super hydrating and potassium packed coconut water lends a slight sweetness and a punch of electrolytes.

kirsch cherries, boozy cherries, cherries

Serve yourself a generous scoop and a spoonful of boozy cherries over and along-side and enjoy the start of the season!

Serves Serves 4 to 6

Triple Coconut Sorbet Recipe with Kirsch Soaked Cherries

With three layers of coconut from coconut milk, shredded coconut and coconut water this sorbet is creamy but light and slightly sweet with a punch from the Kirsch soaked cherries.

30 minPrep Time

3 hrTotal Time

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    For the Coconut Sorbet:
  • 1 can/400ml coconut milk (or coconut milk kefir)
  • ¼ cup/60ml real maple syrup (or honey for a non-vegan version)
  • ½ cup/40g unsweetened shredded coconut
  • ½ cup/120ml coconut water or filtered water (if using filtered water add 1 extra Tablespoon of maple syrup)
  • The juice of ½ a lime (save the other half for the cherries)
  • A pinch of sea salt
  • For the Kirch Soaked Cherries:
  • 2 cups fresh cherries, pitted and halved
  • 1 Tablespoons Kirsch (cherry brandy) or leave out for a child friendly version
  • 2 Tablespoons maple syrup (or honey for a non-vegan version)
  • The juice of ½ a lime


    For the Kirsch Soaked Cherries:
  1. (Start the night before for a stronger tasting cherry sauce.)
  2. Combine the cherries, kirsch, and maple syrup in a small bowl. Cover and let stand 1 hour or preferrably overnight in the fridge until the cherries soften and become juicy.
  3. In the meantime make the coconut sorbet.
  4. For the Coconut Sorbet:
  5. Chill the coconut water and coconut milk ahead of time if possible.
  6. Combine the coconut milk, maple syrup, shredded coconut, water, lime juice and a pinch of salt in a high speed blender and pulse briefly until blended.
  7. Refrigerate until cold (about 1 hour) if not using pre-chilled coconut milk or skip this step if using pre-chilled liquids.
  8. Pour coconut sorbet mixture into your ice cream maker and churn according to directions.
  9. Scoop into a freezer safe container and let firm for at least 1-2 hours before serving or overnight. (If you leave the sorbet in the freezer overnight remove it and let thaw briefly for 5 to 10 minutes before scooping.)
  10. Assemble:
  11. Place a scoop of coconut sorbet in four pre-chilled dessert glasses. Spoon cherries and soaking liquid around the sorbet, and serve immediately.


Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo


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  1. says

    You had me at “triple coconut” and “tipsy cherries”, Sylvie! Innovative to use coconut water in your sorbet recipe. I used it as a base to start off the simple syrup (vs. water) for the sweet and sour mix for my Coconut Ginger Lime Margaritas. Inviting photography as always, m’lady! xo

  2. says

    Wow gorgeous pictures and the combination of flavors, I am gonna have to try this Kirsch! Sounds good! Also you make me feel compelled to buy an ice cream maker, yeah I think I need to do that now!

  3. says

    Oh, that looks and sounds absolutely divine! I love the fact that you have marinaded your cherries in Kirsch.



  4. says

    Coconut and cherry sounds like such a fabulous combination! Now to carve out a place for the ice cream maker bowl in our stuffed freezer… 🙂

  5. Jim says

    This looks delicious. Can it be made without an ice cream machine? I’ve made other sorbets in the freezer.

    • says

      You can yes but it will have an icy texture more akin to a granita. I would pull it out and scrape it with a fork every hour or so, so that it doesn’t freeze into a solid block.

  6. says

    The drunken cherries have such an earthy appeal to me I would love them on anything. I’ll bet that sorbet is great too. Coconut and cherries make a great flavor combo. I have a small tart cookie I make with coconut and cherries and I think next time I make them I’ll soak them.

  7. says

    You come up with the most elegant, healthy desserts, Sylvie. Truly lovely, this one, I may have to think about how to make it low carb.

    • says

      I’m sure that coconut sugar would taste great as well, it might give it a nice toasty caramel-like flavor but it would probably change the color of the sorbet and make it more beige than white. I like the idea of a quadruple coconut sorbet though, I’ll have to give it a try!

  8. says

    Triple coconut sorbet – now there’s a thought. The cherries with booze are a no-brainer for me – my mom used to do this and I’ve never outgrown the taste. Such a fabulous final photo!

  9. says

    Made this for the 4th of July. It’s spectacular. Added a little vanilla bean extract and some lime zest. Everyone loved it! Thanks for the recipe.

  10. says

    What a simple but elegant dessert. I love everything coconut and sweetened with maple syrup and a touch of fresh lime juice – it sounds and looks absolutely delicious. The cherries are just the “icing on the cake”. Hard to go wrong with those combinations. Can’t wait to try it!

    • says

      Hi Anne,

      You could try freezing the mixture and then running it through a food processor to break it up and create an ice cream-like texture but it won’t be the same as if you had churned it in an ice cream maker and will be icy in texture not smooth. I’d honestly recommend investing in a model like this Ice Cream & Sorbet Maker and keeping the container in the freezer so it’s always ready to go.