With three layers of coconut from coconut milk, shredded coconut and coconut water this triple coconut sorbet is packed with flavor.
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.
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.
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. Serve yourself a generous scoop and a spoonful of boozy cherries over and along-side and enjoy the start of the season!
Vegan Coconut Sorbet Recipe with Kirsch Soaked Cherries
A vegan sorbet with three layers of coconut from coconut milk, shredded coconut and coconut water served with Kirsch soaked cherries.
Ingredients
For the Coconut Sorbet:
- 1 can/400ml coconut milk
- 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/30ml maple syrup (or honey for a non-vegan version)
- The juice of ½ a lime
Instructions
For the Kirsch Soaked Cherries:
- (Start the night before for a stronger tasting cherry sauce.)
- Combine the cherries, kirsch, and maple syrup in a small bowl. Cover and let stand 1 hour or preferably overnight in the fridge until the cherries soften and become juicy.
- In the meantime make the coconut sorbet.
For the Coconut Sorbet:
- Chill the coconut water and coconut milk ahead of time if possible.
- 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.
- Refrigerate until cold (about 1 hour) if not using pre-chilled coconut milk or skip this step if using pre-chilled liquids.
- Pour coconut sorbet mixture into your ice cream maker and churn according to directions.
- 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.)
Assemble:
- Place a scoop of coconut sorbet in four pre-chilled dessert glasses. Spoon cherries and soaking liquid around the sorbet, and serve immediately.
Notes
Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 228Total Fat: 14gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 80mgCarbohydrates: 28gFiber: 2gSugar: 22gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
thelittleloaf says
Triple coconut ice cream sounds like a very good thing. Do you think you could quadruple it and use coconut sugar too, or is it too rich and dark?
Sylvie 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!
Carolyn 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.
angela@spinachtiger 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.
Alison @ Ingredientsinc.net says
You had me at triple coconut
jodye @ chocolate and chou fleur says
I love the idea of using coconut water in sorbet (and coconut milk, and shredded coconut, and maple syrup!) Oh this sorbet sounds just divine. I'd hav trouble not drinking the unfrozen mixture!
Alyssa (Everyday Maven) says
Love this - organic, local cherries are just coming into season here. I am making this!
Jim says
This looks delicious. Can it be made without an ice cream machine? I've made other sorbets in the freezer.
Sylvie 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.
Kankana says
It's coconut all the way and I love the idea of boozy cherry. It's good that we figure out ways to deal with the heat 🙂
Georgia @ The Comfort of Cooking says
I love a light, cool sorbet with cherries! What a great flavor pairing and a lovely recipe for beating the summer heat. Thanks, Sylvie!
Eileen 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... 🙂