I have to start with a HAPPY BIRTHDAY JULIE!!! For my sister. XOXO

Chocolate Coconut Raspberry Sorbet

OMG, short and sweet today ladies and gentleman. I over consumed in the wine and (gluten free) pasta department for dinner and I am going to be asleep faster than I can say much to you. Or at least, before I can say anything in the important category (except for Happy Birthday to my big sister of course).

Chocolate Coconut Raspberry Sorbet

It was one of those super long days today (Thursday) as I dragged half of my family (my sister, my nephew Dylan, my niece Madison and the two little girls) to the set of new Day Northwest for a Mothers Day Segment. I was kind of excited since I gave my new Gluten-free, dairy free, egg free-ness a whirl by declaring myself allergic in Live TV and making this crisp. And I am was dead serious when I said this version was even better than the original. I should know since I ate an unholy amount of it after the pasta and wine. No wonder I am so tired…

Chocolate Coconut Raspberry Sorbet

I also made 200 cookies today and then wrapped them up in cellophane and ribbon. They are for a luncheon I am speaking at next week, so they went straight into the freezer, I think I have to put a lock on it to keep the kids away. I think the trick is to not keep any foods in the house that they are allergic too- because they can and will make themselves sick. Gaahhhhh!!!! Anyone else have freezer room for all those cookies at their house!?

Chocolate Coconut Raspberry Sorbet

Ok, blah, blah- time to move on to this sorbet. This is a favorite dessert right now, and I love that it is so simple and easy to make and gloriously does not need an ice cream maker to achieve! I love that it gets it’s creaminess from coconut milk, and gives us a chocolate fix that is not compromised! They remind me of fudgesicles…..


Recipe: Chocolate Coconut Raspberry Sorbet


  • 4 cups coconut milk
  • 2 cups unsweetened coconut
  • 1 cup sugar (beet sugar)
  • 1 cup raspberries (fresh or frozen)
  • ½ cup cocoa powder, unsweetened


  1. In a medium saucepan bring the coconut milk, coconut, sugar and the raspberries to a simmer for about 5 minutes.
  2. Strain everything into a bowl. Discard of the solids.
  3. Rinse the saucepan of any sediments and pour the sorbet base back into the pot. Bring back to a simmer and gently whisk in the cocoa powder. Simmer for 5 minutes.
  4. Pour back into the bowl and set aside to cool. When the sorbet base is cooled pour it into a plastic container and put in the freezer. Let it freeze over night and then scoop and serve.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

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