Avocado, Coconut, and Lime Sorbet

Avocado, Coconut and Lime Sorbet

Matt Armendariz


  • 1 cup (240 millileters) water
  • 1 cup (200 grams) evaporated cane sugar
  • 2 tablespoons lime zest
  • ¾ cup (180 millileters) fresh lime juice
  • 3 avocados, peeled, seeded, and chopped
  • One 8.5-ounce/240-gram can cream of coconut, preferably Coco Lopez
  • 1 teaspoon salt

I know what you're thinking. Avocados in a sorbet? Oh, just you wait. The coconut and lime add a tropical panache, but the avocado gives it a very distinctive, smooth finish. I can't think of a more gratifying way to get a healthy scoop of monounsaturated fats.


In a medium saucepan, combine the water and sugar and cook over high heat. Bring to a boil, reduce the heat, and then simmer until the sugar has dissolved, stirring frequently. Remove from the heat and set aside. Pour the contents of the saucepan into a large bowl and stir in the lime zest; chill the mixture in the refrigerator for at least 1 hour.

Meanwhile, place the lime juice, avocados, cream of coconut, and salt in a food processor and blend until smooth. Add the chilled mixture and pulse to combine. Pour the contents of the food processor into an ice cream maker or a Vitamix, and follow the manufacturer's directions. Serve immediately or store in an airtight container in the freezer.

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