Watermelon Coconut Sorbet Recipe

Tropical meets sweet with this easy Watermelon Sorbet Recipe, a refreshing blend of frozen watermelon, coconut milk, and honey. Simply whip it up in a food processor for an instant soft-serve treat or freeze it for dairy-free ice cream later.

Prep Time10

Total Time10

Course: Desserts & Treats, Vegan, Vegetarian

Keyword: coconut milk sorbet, coconut sorbet, coconut sorbet recipe, homemade watermelon sorbet, how to make watermelon sorbet, watermelon coconut sorbet, watermelon sorbet, watermelon sorbet recipe

Servings: servings

Author: Taneisha Morris

Equipment

Food Processor or High-Speed Blender To break down the frozen watermelon chunks
Baking Sheet with Parchment Paper To freeze the watermelon cubes.
Loaf Pan or Freezer-Safe Container To store the sorbet mixture in the freezer after blending.

Ingredients

1.5 lbs Watermelon cut into 1-inch cubes
1 cup Coconut Milk
2-4 tbsp Honey or sweetener of choice, optional, adjust to taste

Instructions

Cut the watermelon into cubes, discarding the rind and removing any seeds if necessary. Spread the watermelon cubes in a single layer on a baking sheet lined with parchment paper. Freeze for at least 2-3 hours, or until solid.
In a food processor or a high-speed blender, add the frozen watermelon cubes. Blend on high speed for a few seconds to break down the watermelon into smaller pieces. Add the coconut milk and honey (if using) to the blender until the mixture is smooth and creamy, scraping down the sides of the processor or blender as needed.
If you prefer soft serve consistency, scoop the sorbet into bowls or glasses and serve immediately. For a firmer sorbet, transfer the blended mixture into a loaf pan or a freezer-safe container. Smooth out the top with a spatula. Cover the pan tightly with plastic wrap or a lid to prevent ice crystals from forming. Freeze for at least 2-3 hours, or until firm.

Notes

How to Pick the BEST Watermelon?

...follow these tips from the National Watermelon Promotion Board:

Look it over: A firm watermelon free from bruises, cuts or dents is best.
Lift it up: Watermelon should be heavy for its size. Most of its weight is water.
Turn it over: Make sure it has a creamy, yellow spot on its underside. That’s where it sat on the ground and ripened in the sun.

Here are 2 more tips:

Choose a ripe and sweet watermelon for the best flavour. Sweeter watermelon will naturally enhance the taste of your sorbet without needing to add sweeteners.
If possible, chill the bowl or container of your food processor or blender in the freezer for about 15-20 minutes before blending. This helps keep the sorbet mixture cold while blending.

Nutrition