Coconut and raspberry sorbet

Servings: 6 Prep time: 15
Difficulty: Medium Cooking time: 5
Author: My Dairy-Free Dream Total time: 20

You won't believe how utterly mouthwatering this refreshing sorbet is...and it's so quick to make! A summer classic.


100g caster sugar
50ml water
1 rounded tsp liquid glucose
400ml Organic, Vanilla or Calcium Rice Dream
200ml coconut cream
1 vanilla pod
300g fresh raspberries

Coconut milk is not the liquid found inside the coconut when it is cracked open, it is the juice that is squeezed from the actual flesh of the coconut. A first pressing of the grated coconut will produce thick coconut cream then further pressings yield the less rich coconut milk.


  1. Place the sugar and water in a small pan and heat very gently.
  2. When the sugar has fully dissolved, bubble for a minute.
  3. Remove from the heat, add the liquid glucose and then cool. Whisk the syrup together with the Rice Dream and coconut milk.
  4. Split the vanilla pod with a knife and scrape out the seeds.
  5. Add those to the Rice Dream, too.
  6. Pour in an ice-cream machine and churn, following the manufacturers instructions.
  7. Alternatively, place in a freezer proof tub and freeze for an hour.
  8. Remove and stir with a fork, distributing all of the crystals.
  9. Place back in the freezer.
  10. Repeat until frozen but still soft.
  11. Swirl the raspberries through the sorbet and place into the freezer until firm.


Per serving:

Calories 184kcal
Carbohydrates 28g
of which sugars 22g
Fat 8g
of which saturates 5g
Salt trace
Calcium 94mg

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