I bet the name of this recipe has you kind of curious. I mean coconut lime sorbet…maybe. But avocados? I’ll be honest. I LOVE avocados. Like I could eat an avocado a day if they were in season all year, but I was even a little bit leery about avocados in anything ice cream like. Until I tried it. YUM. This sorbet is so smooth and creamy with a strong lime taste and a light hint of coconut. Sure, you can taste the avocados, but they definitely aren’t the main flavor. I know it’s winter and refreshing sorbets aren’t really what most people crave this time of the year, but on most nights after dinner when I want a hint of something sweet, this hits the spot. And you don’t have to feel too guilty eating this either…it does have sugar in it but it’s loaded with healthy monounsaturated fats.
I found this recipe in one of those Skinny Bitch cookbooks which are full of interesting and healthy vegan recipes. The recipe is super easy and while she claims you can just mix it in your vitamix and it will come out frozen that way, my vitamix blend was super runny and not at all near frozen (or even cold) so I had to pop it in the freezer for a few hours to solidify. Not a big deal considering that making this sorbet takes about 5 minutes. The only other challenge was finding the cream of coconut (different than coconut milk). I tried one grocery store then lucked out at our amazing neighborhood market across the street that carries mostly organic and Mexican foods (a random combo, I know).
makes 8 servings
• 1 C water
• 1 C cane sugar (evaporated would be good…I used raw crystals)
• 2 T lime zest
• 3/4 C freshly squeezed lime juice (about 6-7 limes)
• 3 avocados, peeled, seeded and chopped
• 1 (8.5 oz) can cream of coconut (like Coco Lopez or the Goya brand…look in the baking aisle or the Mexican food aisle)
• 1 tsp salt
1. In a medium pan, combine your water and sugar over high heat, bringing it to a boil. Once it comes to a boil, reduce the heat and allow to simmer, stirring until the sugar dissolves. Remove from heat and set aside for now. Stir your lime zest into the sugary water and allow to chill in the fridge for at least an hour.
2. After an hour or so, come back and dump your lime juice, avocados and cream of coconut in a food processor or blender (vitamixes are awesome for this) and blend until totally smooth. Add the chilled lime syrup water and pulse to combine.
3. Pour your sorbet into a freezer safe container and allow to set in the freezer for about an hour, then enjoy!