Coconut Plum Sorbet

I knew it was fate when a plum sorbet recipe appeared on and my grass was begining to stain purple from all the Santa Rosa plums. Of course there was this can of coconut milk that was also begging to be used…and voila!

This sorbet is tart from the plums (and skins) but I love how the coconut flavor pacified some of the tartness. I’ve experimented with yogurt as well but I haven’t found the perfect balance between tartness and tropical goodness – please let me know if you find the perfect balance!


2 cups of sliced plums (with skins on – remove some skins to reduce tartness)
1 tsp lemon juice
3/4 cup sugar
pinch of salt
3/4 cup coconut milk (optional – be sure to add the thin layer of coconut cream on top as well!)
1/2 cup yogurt (optional – be sure to adjust sugar to your liking before freezing!)
1 tbs grand marnier or vodka (to minimize the formation of ice crystals)


1. Add the plums, sugar, and lemon in a blender and blend until smooth.
2. On the lowest setting of the blender, add the coconut milk and yogurt. Taste and adjust sugar/milk/yogurt to desired sweetness.
3. Mix the Grand Marnier to the purée just before churning. Place the purée in an ice cream machine and churn according to instructions, for approximately 25 minutes. If you do not have an ice cream churn, place the puree in a large metal bowl. Freeze for 30-40 minutes until the sides of the ice cream have frozen and the center is slightly frozen. Scrape the mixture with a spoon until the slushy and smooth and refreeze. Repeat this process 2-3 more times (you will only have to wait 15-20 minutes every time).
4. Serve immediately or freeze covered in airtight container for later consumption!


4 thoughts on “Coconut Plum Sorbet

    1. Hi Camilla – the sugar content depends on the type of plum that is being used. I used Santa Rosa plums which are naturally tart. I put a note in the recipe to adjust the sugar content if a different type of plum is used.

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