Indulge in a creamy, refreshing treat with this Coconut Avocado Sorbet, where ripe avocado meets luscious coconut cream and zesty lime.
Naturally fiber-rich and packed with healthy fats, this plant-based dessert supports heart health and keeps you satisfied.
Quick to prepare and freezer-friendly, it’s perfect for a guilt-free indulgence or a make-ahead treat for busy days.
Coconut Avocado Sorbet
Equipment
- 1 Blender or Food Processor – for smooth blending
- 1 Ice Cream Freezer or Freezer-Safe Loaf Pan – to set sorbet
- 1 Spatula – for stirring
- 1 Small Bowl – optional, for garnish preparation
Ingredients
- 2 large avocados peeled and pitted
- 1 can about 13.5 oz cream of coconut (not coconut cream)
- ½ teaspoon fine sea salt
- ½ teaspoon fresh ginger finely minced (or ginger paste)
- Juice of 1 lime
- ¼ cup crystallized ginger chopped or sliced
Optional Garnishes:
- Toasted shaved coconut
- Extra crystallized ginger
Instructions
- Prepare the Base: Start by placing the peeled and pitted avocados into a high-speed blender or food processor. Add the cream of coconut, fine sea salt, freshly minced ginger (or ginger paste), and the juice of one lime. Blend on high until the mixture is completely smooth and creamy, with no visible lumps. Taste briefly and adjust the lime or salt if desired.
- Initial Freezing: Transfer the smooth avocado mixture into your ice cream freezer or a freezer-safe loaf pan. If using a loaf pan, spread the mixture evenly. Place it in the freezer until it reaches a semi-frozen, scoopable consistency, usually around 20–30 minutes depending on your freezer.
- Add Ginger Chunks: Once the sorbet is partially frozen, fold in the chopped crystallized ginger. For ice cream freezers, add the ginger while the mixture is still soft to ensure even distribution. If using a loaf pan, gently fold in the ginger with a spatula so every bite has a little sweet, spicy bite.
- Final Freezing: Return the mixture to the freezer and allow it to set completely until firm but still scoopable, typically another 10–15 minutes. The texture should be creamy and smooth, not icy or hard.
- Serve and Garnish: Scoop the sorbet into serving dishes or cones. Sprinkle with optional toasted shaved coconut and/or extra crystallized ginger for added flavor and visual appeal. Serve immediately for a creamy, refreshing treat, or store in an airtight container in the freezer for later enjoyment.
Notes
- Always use ripe, creamy avocados for the smoothest texture.
- Ensure the cream of coconut is well shaken before measuring to avoid separation.
- Mince fresh ginger finely or use ginger paste for consistent flavor throughout.
- Partially freeze before adding crystallized ginger to prevent it from sinking.
- Optional garnishes like toasted coconut or extra crystallized ginger add texture and visual appeal.
- For softer sorbet, allow it to sit at room temperature for a few minutes before scooping.
- This recipe is naturally plant-based, gluten-free, and dairy-free.
Chef’s Secrets: Perfect Creamy Sorbet Techniques
The key to a silky, luxurious sorbet is the initial blending step: fully pureeing avocado with coconut cream and lime ensures a smooth base without ice crystals.
Using ripe, soft avocados enhances creaminess and flavor, while fresh ginger adds a subtle warmth that balances the richness.
Partially freezing the mixture before incorporating crystallized ginger helps maintain even distribution, preventing the chunks from sinking.
Small tweaks, like tasting for salt and lime balance, can elevate the final flavor dramatically.
Serving Suggestions: Creative Ways To Enjoy
Serve this sorbet straight from the freezer for a refreshing dessert, or scoop it into popsicle molds for a tropical frozen treat.
Garnish with toasted coconut flakes or extra crystallized ginger for added texture and visual appeal.
It pairs wonderfully with fresh berries, a drizzle of dark chocolate, or a sprig of mint.
For entertaining, present it in small dessert glasses with a wedge of lime for a stunning, tropical-inspired presentation.
Storage Tips: Keep Sorbet Fresh Longer
Store your sorbet in an airtight container in the freezer to maintain its creamy texture.
Press a piece of parchment or plastic wrap directly on the surface to prevent ice crystals from forming.
Properly stored, it can last up to two weeks. If it becomes too firm, let it sit at room temperature for 5–10 minutes before scooping for easier serving.
Always use a clean, dry scoop to avoid introducing moisture that could affect the texture.
Frequently Asked Questions
1. Can I make this sorbet without an ice cream maker?
Yes! This sorbet works perfectly in a freezer-safe loaf pan.
Simply blend the ingredients, freeze until partially set, fold in the crystallized ginger, and allow it to fully firm.
Stirring occasionally helps maintain a smooth texture.
2. Can I substitute coconut cream for cream of coconut?
Cream of coconut is sweeter and thicker, which adds natural sweetness.
Coconut cream can be used but may require extra sweetener to achieve the same balance of flavor.
3. How do I keep the sorbet from being icy?
Ensure the mixture is well-blended and smooth before freezing, and avoid freezing for too long without stirring if not using an ice cream maker.
Partially softening before serving also helps maintain a creamy texture.
4. Can I adjust the sweetness or ginger level?
Absolutely! Taste the blended mixture before freezing and adjust with more lime, ginger, or a natural sweetener to suit your preference.
Remember that flavors intensify slightly as the sorbet chills.
5. Is this sorbet suitable for a vegan or low-carb diet?
Yes! It is plant-based, naturally gluten-free, and dairy-free.
While it contains healthy fats from avocado and coconut, the sugar in cream of coconut should be considered if following a strict low-carb plan.
You can experiment with sugar-free coconut cream for a lower-carb version.
