This 3 Ingredient Cherry Coconut Sorbet makes a refreshing and delicious summer dessert! This is a no-churn recipe but is best enjoyed the day it’s made.
Desserts like this sorbet are one of my favorite sweet treats. Since I first discovered “nice cream,” I’ve been all about making variations.
Just a few weeks ago, I posted a “breakfast” version using raspberries. This Cherry Coconut Sorbet recipe is also healthy enough to eat for breakfast, if you feel inspired to do so!
Cherries are my absolute favorite fruit. Honestly. I’ve never used them in recipes on my blog before this year, because I eat them too fast! This year, I bought 5 pounds of cherries when they first came out, and managed to use them for this recipe (several times!), and for my Mid Summer Dream Salad.
Part of that was also that I’ve never had a pitter. I didn’t think I minded spitting out the pits (I obviously didn’t mind too much, considering I’ve been known to finish a pound of cherries in a single sitting!), but pitted cherries are just nice! Of course, necessary to use in recipes like this, but I’ve also started pitting cherries just for snacking for Xander and I.
I wasn’t sure how cherries would work in “nice cream,” but I’ve heard you can use only frozen cherries to make a sorbet. I decided to make it richer and add a bit of sweetness using bananas and coconut milk. Bananas and coconut milk make EVERYTHING better!
This is a quick recipe, but it does require a little pre-planning. Of course. you’ll need to pit your cherries, then freeze them along with a banana or two.
I like this best right out of the blender — it has a great soft serve consistency. If you’d like to serve this and make “scoops” like I did for the photos, it needs to go in the freezer for 2-3 hours prior to serving. Any longer than that, and this freezes too hard to enjoy.
If you’d like to serve this at the end of a summer dinner, just make it before you start making dinner, put it in the freezer, and it will be scoopable by the time you’re ready for it!
Tips for 3-Ingredient Cherry Coconut Sorbet
- Freeze cherries and bananas overnight so they are solid enough to make a nice thick sorbet. If these are frozen enough, you can enjoy it right out of the blender.
- This sorbet recipe requires either a high speed blender (like a Vitamix) or a powerful food processor.
- For the Family: I don’t add any additional sweetener to this recipe, but cherries aren’t actually that sweet, so if your kids are used to regular ice cream, this may lack the sweetness they are wanting! Feel free to add 1-2 tablespoons of honey, maple syrup, or date syrup to sweeten to taste.
Cherry Coconut Sorbet
This delicious, cool and creamy sorbet recipe is made with just 3 ingredients. and doesn't require churning!
- 2 cups cherries frozen
- 1-2 bananas frozen
- 1 cup coconut milk full fat
Pit cherries, and peel bananas. Freeze overnight for the best results.
Add cherries, banana, and coconut milk to a high speed blender or good quality food processor bowl, and process until soft-serve consistency.
We love this unsweetened. and serve it with a sprinkle or coconut or some dark chocolate shavings on top. If you prefer sweeter desserts. sweeten with 1-2 tablespoons of maple syrup, honey, or date syrup. A non-caloric sweetener like stevia would also work.
Other Healthy Frozen Treat Recipes:
- 5 Ingredient Peanut Butter Cup Nice Cream, by Pinch of Yum
- Chocolate Chip Cookie Dough “Blizzards”, by OhSheGlows
- Healthy Breakfast Sundaes, by Vitamin Sunshine
- Mango Cloud, by Vitamin Sunshine
Recommended for this Recipe
If you love cherries like I do, you need to make the small investment in a cherry pitter! I don’t know why I waited so long. You can get them cheaper, but I love OXO and know their products are like little kitchen luxuries, so I opted for that one.
You’ll need one for this recipe, and also for my Mid Summer Dream Salad. I have two more cherry recipes to post this summer if I don’t eat all the cherries first!
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