Creamy Fruit Sorbet
Gluten free │ Dairy free │ Vegetarian/Vegan │ FODMAP Friendly Alternative Provided │ Nut free │ Paleo
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Creamy Fruit Sorbet
Serves: 5-6 | Total Time: 2 minutes
INGREDIENTS
- 270ml coconut cream, refrigerated (ie. Ayam)
- 1 cup water
- 500g mixed frozen fruit^ (ie. mixed berries, mango, honeydew melon, pineapple, strawberry)
- 2 frozen bananas, cut into pieces*
* to freeze banana, first peel the skin off, cut into thirds and seal in a glad bag. Freeze overnight.
^ FODMAP Friendly Alternative: use frozen raspberries, pineapple, kiwi fruit and/or strawberries
PREPARATION
1. Place all ingredients into a food processor and turn on medium-high for 20 seconds. Thermomix: speed 8.
2. Stir through mixture with spatula to release any trapped air pockets.
3. Blend again on medium-high again for another 20-30 seconds, until well combined. Thermomix: speed 6.
This sorbet is so refreshing. It’s perfect for any day but especially hot days.
I’ve also spooned the mixture into icey-pole moulds and let it set for a few hours; it’s a wonderful flavour, no matter how it is served.
Hi Jessica, I make sorbet all the time but never thought of trying it with coconut cream to make it rich and creamy! Is there a brand of coconut cream you recommend? Thanks.
Hi Jennie! I have just updated this page with the brand for you. For coconut cream that you can buy from the supermarket, I’d recommend Ayam (it is 100% coconut cream). Otherwise, Banaban organic coconut cream from a health food store. Hope that helps