Raspberry Coconut Sherbet


Need an easy and mostly healthy dessert for your Fourth of July Festivities (or—let's be real—any day)? Well, I've got a treat for you. It's dairy free, gluten free, has no added sugar, and low-fat as long as you use lite coconut milk. Unlike most desserts, the aftertaste is actually something to look forward to. The mint gives it a freshness (don't worry, it doesn't taste at all like toothpaste or gum!) So throw some shaved coconut and frozen or fresh blueberries on top to get your red, white and blue on or just whip up a batch to get you through the dog days of summer.


Raspberry Coconut Sherbet

3 Cups Frozen Raspberries

2 Frozen Bananas

1/2-3/4 C Coconut Milk (using lite will cut down on the fat content)

1 pinch sea salt

2 sprigs peppermint leaves

1 lemon (zest and juice)

1/4 t vanilla

  1. Break bananas into smaller pieces and throw into food processor

  2. Add raspberries and mix until broken up into small pieces

  3. Add 1/2 C coconut milk, sea salt, vanilla, lemon zest and lemon juice to food processor

  4. Rinse peppermint leaves under warm water, pull leaves from stem and add to food processor

  5. Turn food processor on and mix until smooth (you may have to occasionally stop it and stir by hand to make sure it's all getting evenly processed)

  6. Add the rest of the coconut milk as needed/desired

  7. Transfer to a plastic container, and freeze for approx. 5 hours or until frozen


#Snacks #Vegan #Summer #NoAddedSugar #DairyFree #Vegetarian #GlutenFree #Sides #Dessert

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