1/2 of a small seedless watermelon, 6 cups of 1 1/2" chunks
2 cups strawberries, 1o ounces
1 large, ripe banana
1/2-1 cup coconut cream from a 13.5 oz can of full fat coconut milk, such as Thai Kitchen or Native Forest
1/3 cup lime
1-2 packets stevia, or 1-3 Tablespoons honey or sugar, or to taste
1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
extra watermelon, strawberries and banana for garnish
Make the sherbet:
The night before, freeze the cut up watermelon and strawberries on sheet pans or in large lidded containers. Place the can of coconut milk in the fridge as well.
The next day or up to 2 weeks later, add all of the ingredients into a food processor and blend until smooth. You may need to do this in batches. Taste for sweetness and add sweetener if needed. Place in small containers (1-2 cups) or ice pop molds and freeze. If using the pop molds, push a few pieces of the fresh fruit into the molds too. Freeze for 4 hours or overnight. If serving by the scoop, leave the container out at room temperature for 20-30 minutes to soften.
Serve with fresh watermelon chunks, sliced strawberries and bananas.
Makes about 6 cups or 12 servings. YUM!
1. If you have the space in your freezer, you can spread the cut up watermelon and strawberries on sheet pans and freeze. I don't have that kind of space, so I just place the pieces in lidded containers. Just don't pack them in, and they'll be easy to break up.
2. Limes are sometimes hard to squeeze. Pop them in the microwave for 10-12 seconds and they'll be easier to juice. Lemon juice is a yummy option too.
3. If the fruit is very sweet, you may not need any sweetener at all. Taste first, and then add it if needed.
4. I use 1/2 cup of the coconut cream. To make it creamier you could add more coconut cream or use less fruit.
5. It's best to store the sherbet in small containers, from 1-2 cups, so it will take less time to soften and scoop.