Strawberry Coconut Sorbet

We are officially in the midst of summer. And you know what summer means? Lots of frozen treats! I love me a good bowl (or pint) of ice cream. I mean who doesn’t? Problem is dairy doesn’t work so well for me. I wouldn’t say I’m lactose intolerant, but every time I eat dairy it leaves me feeling kind of sluggish and just overall “blah”. So usually I limit my dairy and save it for some macaroni and cheese (like this or this), because let’s face it… mac and cheese is worth feeling icky for. But sometimes it makes finding ice cream a little bit difficult. Plus, as I’m sure you know by now I’m all about being healthy when I can, and a little part of me dies every time I think of taking a beautiful strawberry and adding soooo much sugar to it to make ice cream.

If something naturally tastes so good AND is good for you, why would you make it unhealthy?! That’s a whole other topic I don’t want to get started on…

I’ve found that I’m really into ice creams made with coconut milk. It really gives the same texture as normal ice cream! Plus I love coconut so this recipe is right up my ally. I’m not sure if this is really an ice cream, since there is no actual milk in it. But if you use your Aroma Ice Cream Maker, it’ll feel super similar to ice cream. Or if you’re lazy (and unprepared because you forgot to buy ice cream rock salt) like me, you can just freeze it and scrape it up with a fork. So because of that and the fact that it’s all fruit based, I’m going to call this a sorbet.

Coconut haters, look away now. Because this recipe is NOT for you.

For those of you who like coconut and want to feel like you’re on an island vacation, keep reading.

I’ve never thought to put coconut and strawberry together before. Generally we don’t think of strawberry as being a tropical fruit. But I am telling you, these flavors really work together. The coconut can be a bit much, so if you love coconut you’ll be happy. If you are still a bit hesitant about it, you can substitute some of the coconut water with water melon or just plain old water. Either way, you will feel like you’re on a tropical vacation. I MEAN REALLY how can this not make you want to sit in a hammock in the sun and sand when it’s served in a fresh coconut?!

And I’ll let you in on a little secret… Nothing is stopping you from adding this back to the blender after it’s frozen with some extra lime juice and a few ounces of rum to make it an adult cocktail.

13.5 ounces full fat coconut milk
2 cups strawberries, with greens removed
1 cup coconut water OR 1/2 cup fresh coconut flesh + 1/2 cup fresh coconut water
juice from 1 lime
2-3 tablespoons raw agave syrup, depending on desired sweetness

ABD-700 Blender
AIC-244 Ice Cream Maker OR ADC-203 DoveWare Casserole Dish
8-10 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Set Time: 2-8 hours

1. Blend all of the ingredients in the blender for a few minutes at high speed until it is all smooth.

Ice Cream Maker Method:
2a. Pour the blended mixture into the freezing canister and follow according to the Aroma Ice Cream Maker instructions
3a. Churn about 45 minutes until it reaches the consistency of soft serve
4a. Scoop the ice cream into a bowl and cover with plastic wrap
5a. Allow to sit in the freezer for at least 2 hours to fully set
6a. Serve in a bowl or fresh coconut

DoveWare Freezer Method:
2b. Pour the blended mixture into the casserole dish, cover, and place in the freezer for 1-2 hours until it starts to freeze
3b. Break up the semi-frozen mixture by scraping and stirring with a fork until all of the mixture is the same consistency
4b. Cover again and let freeze completely, 6 hours to overnight
5b. To serve, leave  at room temperature for a few minutes. Scrape with a fork to create shavings then spoon or scoop into a bowl or fresh coconut

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