Skip To Content

Support the Forward

Funded by readers like you DonateSubscribe

Coconut Sorbet With Summer Berries

Coconut milk offers the richness of cream without the dairy. Red and blue berries dot the white sorbet, lending it a distinctly patriotic appearance, perfect for the Fourth of July — or any hot summer day.

Also on the Menu

15-Minute Black-Bean “Mujadara”
Iraqi Lamb Burgers With Mint Pesto
Watermelon Salad With Black Olives, Basil and Cucumber

Makes 1 quart

2 15.5-ounce cans coconut milk
¾ cup sugar
2 teaspoons vanilla extract
1 tablespoon lemon juice
½ cup unsweetened shredded coconut
Fresh blueberries and sliced strawberries for garnish

1) Combine ingredients in a bowl and chill for at least an hour.

2) Process chilled mixture in an ice cream maker according to manufacturer’s instructions, 25–30 minutes.

3) For serving, scoop into glass bowls and garnish with berries.

Liza Schoenfein is the food editor of the Forward. Contact her at [email protected] or on Twitter, @LifeDeathDinner


Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.