An easy recipe for deliciously creamy and refreshing strawberry sorbet. Vegan, Dairy-Free, Paleo, Gluten-Free.


2 medium bananas,
sliced and frozen
1 can lite coconut milk
(13.5-13.7 oz.)
1 ½ cups frozen strawberries
2-3 tablespoons pure maple syrup


  1. Add bananas and coconut milk to a blender. Blend until smooth, scraping down the sides of the blender as needed.
  2. Add strawberries and maple syrup. Blend until smooth, again scraping down the sides.
  3. Pour into an airtight, freezer-friendly container and place in the freezer for 4-6 hours, stirring once every hour for the first four hours. When stirring, make sure to scrape down the sides of the container. Stir for about a minute each time.
  4. Enjoy immediately! If keeping overnight, or enjoying later in the week, allow to thaw for 15-25 minutes before scooping.


Recipe by beamingbaker.com