Cherry coconut sorbet. A simple sorbet, without the added sugar. This light dessert is made in 5 minutes with only 3 basic ingredients. It makes for a refreshing healthy summer treat.

This post is made in partnership with Paderno. All opinions are my own. Thank you for supporting the brands that make this blog possible.

It’s cherry season here in the Okanagan. My favorite season of all.

To celebrate the season, I created a simple cherry coconut sorbet in partnership with Paderno. If you’re not familiar with Paderno, they sell high-quality cookware, bakeware and kitchenware that are designed here in Canada! I made this sorbet using their immersion blender, which worked perfectly for this recipe. The Variable Speed Immersion Blender also comes with a Mini Chopper, which I’ve used to make sauces, dips and now this frozen treat.

Here’s how it works:

Add your frozen cherries with a touch of coconut milk and lemon juice to the Mini Chopper. Attach the immersion blender to the Mini Chopper and blend the ingredients until you get a smooth and creamy sorbet.

Now, I know that sorbet doesn’t traditionally contain milk. However, I did add a touch of coconut milk in this recipe, which provides a subtle coconut flavor that blends perfectly with the sweet cherries. I suppose you could call it sherbet as well.

One thing I’ve learned along the way is to always have my freezer stocked with frozen fruits. While you may think that fresh fruit is the healthiest way to go, frozen fruits can actually offer as much nutrition, if not more. The process of freezing fruits and vegetables allows them to keep their nutrients longer. Plus, frozen fruits are so versatile. I use them every day in oatmeal, smoothies, yogurts and more. They also make for a refreshing snack during summer. Believe me, cherries are delicious when frozen.

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5 from 2 votes

Cherry Coconut Sorbet

Cherry coconut sorbet. A simple sorbet, without the added sugar. This light dessert is made in 5 minutes with only 3 basic ingredients. It makes for a refreshing healthy summer treat.

Course Dessert

Cuisine vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Ingredients

• 2 cups frozen cherries, pitted
• 2 tablespoons canned coconut milk, low-fat
• 1 tablespoon lemon juice
• Coconut chips or shredded coconut, for topping (optional)
• Coconut cream, for topping (optional)
• Lemon zest, for topping (optional)

Instructions

• Add the frozen cherries, coconut milk and lemon juice to the Mini Chopper (mini food processor). Attach to the immersion blender and blend until smooth. Add more coconut milk if needed for blending, 1 tablespoon at a time.
• Serve immediately with toppings of choice or store in an airtight container in the freezer.

Notes

If using coconut cream, refrigerate a can of full-fat coconut milk overnight. The next morning, scoop out the coconut cream (it should have separated from the coconut water in the can). Whip the cream slightly and serve on top of the sorbet.

If you’d love to see Paderno’s small kitchen appliances, check out their website here. You can also find them on Instagram and Facebook (@padernokitchenware), as well as Twitter (@padernocookware). Follow along on social media #itsacookingthing.