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The feature image of the vegan sorbet recipe in a glass on a black background.

Coconut Avocado Sorbet

Creamy avocado, sweet coconut cream, crystallized ginger, fresh lime juice, and Himalayan pink sea salt in a creamy sorbet... Perfect scooped or in an ice pop!
5 from 2 votes
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Prep Time 15 minutes
Freezing Time (Varies) 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Eclectic
Servings 6 servings
Calories 381 kcal




  • toasted shaved coconut - optional
  • more crystallized ginger - optional


  • Add avocados, cream of coconut, sea salt, minced ginger, and lime juice to the bowl of your blender or processor. Blend until very smooth.
  • For sorbet, scoop into a pan or bowl of your ice cream freezer.
  • Freeze until semi-frozen. Stir in the crystallized ginger if using a loaf pan, or add to the ice cream freezer while the mixture is still soft.
  • Scoop into dishes. Garnish with toasted coconut and/or additional crystallized ginger as desired.


IMPORTANT NOTE: Make sure you start with well-chilled sorbet mixture if using an ice cream freezer with a freezer bowl. Add the chopped crystallized ginger after the mixture is partially frozen.
Makes about 6 generous scoops.


Calories: 381kcal | Carbohydrates: 54g | Protein: 1g | Fat: 17g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com