Coconut Avocado Sorbet
A silky, tropical sorbet blending creamy avocado, coconut cream, and a hint of ginger, finished with zesty lime and optional toasted coconut. Naturally plant-based, fiber-rich, and satisfying, this freezer-friendly dessert is quick to prepare and perfect for summer refreshment or make-ahead indulgence.
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.