Author Notes: It’s the height of blueberry season – and NJ Blueberries are here! I wanted to create a non-dairy delicious frozen dessert that would let the blueberries play front and center. —Ann Goldman
Makes: 5-6 cups
13.5 oz coconut milk (low fat is ok)
ounces coconut water
pints blueberries (divided into 1.5 pints and .5 pint)
tablespoon vanilla extract
tablespoons vodka (optional)
- Work with chilled coconut milk, coconut water and blueberries
- In the bowl of a food processor, process 1.5 pints blueberries, coconut water, sugar and vanilla
- Pour into a bowl and mix in the coconut milk and remaining blueberries. Add the vodka. Mix with a spoon. The mix is ready to process.
- Cover and chill the mixture if you are not planning to process (it will hold well for up to a day in the fridge), otherwise, pour into the bowl of an ice cream maker and process according to manufacturer’s instructions.
- Store in the freezer in a covered bowl. The sorbet will remain “scoopable” with the addition of the vodka. If you skip the vodka, allow it to sit at room temperature for 5-10 minutes before serving.
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