Strawberry Banana Sorbet with Coconut Milk

A summer delight loved by both young and old. Perfect for beating the summer heat, this homemade sorbet is the ultimate treat that will leave you wanting more.

Nutritional Values 

*per serving

Energy 230.0 kcal
Fat 8.0 g
Carbohydrate 40.0 g
Fibre 6.0 g
Protein 2.0 g

*values are estimated and subject to change


  • 2 medium bananas, sliced and frozen
  • 1 cup coconut milk (freshly made using Milky Plant)
  • 1½ cups frozen strawberries
  •  tablespoons pure maple syrup


    1. Add bananas and coconut milk into a blender. Blend until the mixture is smooth, making sure to scrape down the sides of the blender as necessary.
    2. Next, add strawberries and maple syrup to the blender. Blend again until smooth, and once again scrape down the sides of the blender as needed.
    3. Transfer the blended mixture into an airtight ice-cream tray that is suitable for freezing. Place the tray in the freezer and let it freeze for 4-6 hours.
    4. When you're ready to enjoy the frozen treat, you can do so immediately! However, if you plan to keep it overnight or longer, allow your sorbet to thaw for 15-25 minutes before enjoying it.

    Strawberry Sorbet with Coconut Milk Recipe Video

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