Coconut-Apple Sorbet


The following recipe addresses the special diet considerations for: dairy-free; gluten-free; vegan; vegetarian; anti-cancer; cardiovascular disease; diabetes; inflammatory bowel diseases


Serves 4 as a dessert

The sorbet contains a fair amount of vitamins, minerals, trace
elements, and enzymes because all the ingredients used are fresh. A
traditional sorbet, on the other hand, contains very little but sugar
and water. Why don’t people make sorbets this way all the time? The
sorbet will keep for a week or so in the freezer.


  • 5 firm cooking apples, such as Baldwin, Cortland, or Winesap, peeled/ without skins, seeded and cut into thin slices
  • 1 portion “Homemade Coconut Milk” (see separate recipe)
  • 4 tbs honey

Cooking Instructions

1) Combine apples, coconut milk, and honey in a food processor and process until smooth.

2) Transfer the sorbet to a sealed container and freeze for at least 6
hours. Stir once after 30 minutes and again after one hour.


Note: Measurements are provided in both U.S. and European/metric units.

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Chef Oscar Umahro Cadogan Written by Chef Oscar Umahro Cadogan

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