SEARCH

Banana

Papaya and Banana Coconut Sorbet

by:
May 25, 2016
5
2 Ratings
Photo by Eden Passante
  • Serves 3-4
Author Notes

Summer is upon us and I can feel it! AND what better way to kick off this warmer weather with a delicious (and somewhat healthy!) papaya and banana coconut sorbet recipe?! It’s SO easy to make, dairy-free and super tasty!! The color is a beautiful, vibrant orange and we served ours on a cone with shredded coconut. Enjoy! —Eden Passante

Continue After Advertisement
Ingredients
  • 3 cups ripe papaya, cubed
  • 1/2 cup banana
  • 13 ounces can full fat coconut milk
  • 1 cup Sugar
  • pinch of salt
Directions
  1. Add all of the ingredients into a blender and blend until smooth.
  2. Using an ice cream maker (I have this one), place in the maker and follow the recommended directions specific to your ice cream machine.
  3. I usually let mine run for about 45 minutes, until the mixture is thick in texture.
  4. Pour the sorbet into a freeze proof bowl and let it harden overnight.
  5. Serve with shredded coconut and enjoy!!
Tags:

See what other Food52ers are saying.

More Great Recipes

Mango Sorbet With a Chocolate-Chile Ripple

Creamy Blueberry Banana Smoothie

Peach Buttermilk Sorbet with Cardamom

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

1 Review

Write a Review
Sara K. July 17, 2017
I made this recipe using my Vitamix. I froze the papaya and banana first, and I did substitute 1/2 cup honey instead of 1 cup of sugar. It was SO delicious, we drank it as a "shake" instead of refreezing and eating later as a sorbet! Love!