Banana Coconut Sorbet

Recipe and photo by Tami Ganeles Weiser Yield:  8 servings
Prep Time:  10 minutes Cook Time:  10 minutes

Banana Coconut Sorbet

Banana and coconut grow in the same tropical climates, so why not put them together in a sorbet? Here’s a frosty pareve treat that children and adults alike will enjoy. Allow enough time for the sorbet to chill, spin, and freeze.


2 (13.5-ounce) cans coconut milk

1 vanilla bean, split and scraped, seeds and pod reserved (see Kitchen Tip)

1 cup granulated sugar

1 tablespoon light corn syrup

5 very ripe bananas

1 tablespoon fresh lemon juice


  1. Combine the coconut milk, vanilla bean pod and seeds, sugar, and corn syrup in a saucepan set over high heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook for 5 to 7 minutes, or until the sugar is fully dissolved.
  2. Position a bowl near the stove and fill it with ice and water. Place another, smaller bowl on top, fitting it in snuggly and making sure that the water from the bottom bowl can’t get into it.
  3. Purée the bananas in a blender until completely smooth (you will have about 1½ cups). Add the banana purée and lemon juice to the coconut milk mixture, stir to fully incorporate, and remove from the heat.
  4. Strain the mixture through a fine-mesh sieve and into the prepared ice bath, and stir occasionally. When cool, transfer the mixture to a container, cover, and refrigerate for at least 2 hours or up to 1 day.
  5. When the mixture is chilled, stir well. Transfer to an ice cream maker and follow the manufacturer’s instructions. When done, transfer the sorbet to an airtight freezer container. For soft-serve style sorbet, freeze for 30 minutes, or until set, and enjoy immediately thereafter. For hard-serve style, freeze for 3 to 4 hours, until solid. This will keep, frozen, for up to a week, but it will be lightest and fluffiest for the first day.

Kitchen Tips

To scrape a vanilla bean pod, split it lengthwise and scrape out the seeds. The seeds can be added to baked goods, ice creams and many other recipes. The pod can be added to a container of granulated sugar to make vanilla-scented sugar (aka vanilla sugar) or added to liquid infusions.

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I love mango smoothies, I have come up with quite a nmeubr of mango smoothie recipes myself! I haven’t tried coconut milk on it though. I find it too heavy on dishes, so I never really thought of trying it here especially when it’s going to be raw. But then again, I love mango smoothies so much that I would like to give this a try, lol! Let’s see what will happen, good luck to my tummy, lol!

Abu - February 28, 2015