Triple Coconut Sorbet Recipe With Kirsch Soaked Cherries

By Chef Sylvie
Gluten Free, Grain Free, Paleo, Vegan, and Vegetarian
PREP TIME: 1 hr 30 min
TOTAL TIME: 1 hr 30 min

A creamy but light sorbet made with three kinds of coconut.


For the Kirch Soaked Cherries:

  • 2 cups fresh cherries, pitted and halved
  • 1 Tablespoon/15ml Kirsch (cherry brandy) or leave out for a child friendly version
  • 2 Tablespoons/30ml maple syrup (or honey for a non-vegan version)
  • The juice of ½ a lime

For the Coconut Sorbet:

  • 1 can/400ml coconut milk
  • ¼ cup/60ml real maple syrup (or honey for a non-vegan version)
  • ½ cup/40g unsweetened shredded coconut
  • ½ cup/120ml coconut water
  • The juice of ½ a lime (save the other half for the cherries)
  • A pinch of sea salt


For the Kirsch Soaked Cherries:

  1. Combine the cherries, kirsch, and maple syrup in a small bowl. Cover and let stand 1 hour or preferably overnight in the fridge until the cherries soften and become juicy.
  2. In the meantime make the coconut sorbet.

For the Coconut Sorbet:

  1. Chill the coconut water and coconut milk ahead of time if possible.
  2. Combine the coconut milk, maple syrup, shredded coconut, water, lime juice and a pinch of salt in a high speed blender and pulse briefly until blended.
  3. Refrigerate until cold (about 1 hour) if not using pre-chilled coconut milk or skip this step if using pre-chilled liquids.
  4. Pour coconut sorbet mixture into your ice cream maker and churn according to directions.
  5. Scoop into a freezer safe container and let firm for at least 1-2 hours before serving.


  1. Place a scoop of coconut sorbet in pre-chilled dessert glasses. Spoon cherries and soaking liquid around the sorbet, and serve immediately.

This recipe originally appeared on Gourmande in the Kitchen.