Blackberry Coconut Sorbet

June 4, 2013

Author Notes:

I got the idea for this recipe from a comment thread on a news website. It's a fabulous summer refresher--light and tart from the blackberries, rich and sweet from the coconut milk. And the deep purple color is stunning.


Makes: 1 quart


  • 12 ounces (2 pints) ripe blackberries, washed
  • 1 (15 oz) can full-fat coconut milk
  • 1/2 cup honey, agave nectar, or maple syrup
  • 3 tablespoons (1 shot) white rum
  • 1 teaspoon vanilla extract
In This Recipe


  1. Combine all ingredients in a blender and puree until smooth. Strain the mixture through a fine mesh strainer, and discard the solids.
  2. Cover the sorbet mixture and chill in the refrigerator for 1-2 hours, or until cold.
  3. Freeze the sorbet mixture in an ice cream machine according to the manufacturer’s directions. Scrape the frozen sorbet into an airtight container and freeze for 1-2 hours, or until it’s firm but scoopable.
  4. The sorbet is best the day it's made, but it will keep in the freezer for about 1 month. If storing the sorbet longer than 24 hours, press a piece of plastic wrap directly onto the surface before covering the container.

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