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You are here: Home / Recipes / Yerba Mate Coconut Sorbet

April 24, 2018

Yerba Mate Coconut Sorbet

This post is sponsored by Argentinian Yerba Mate.

this !

When dreaming up recipes that could showcase the Argentinian Yerba Mate flavors, my mind immediately drifted to a refreshing sorbet: something that would be cool and refreshing, a little bit creamy, and full of that earthy yerba mate flavor. Plus, you’re getting the antioxidants, B vitamins, vitamin C, zinc, potassium, and manganese that yerba mate offers, so this is one of the healthiest sorbets around. ; ) 

The end result turned out to be better than I imagined, thanks to a secret ingredient: coconut milk! This sorbet is dairy free and made with just five simple ingredients: Argentinian Yerba Mate, honey, vanilla extract, full-fat coconut milk, and kosher salt. I know, I know… Sorbet generally is fruit juice and sugar, but since this recipe’s taste and texture is closer to sorbet than a rich ice cream, that’s what I’m calling it!

It’s your favorite hot tea in dessert form! Add some more coconut on top to enjoy as sprinkles.

This recipe does call for an ice cream maker, and I haven’t tested it simply freezing the mixture solid, but you could certainly give that method a try.

Begin by brewing your tea and allowing it to chill in the fridge. I find a French press is the easiest way to make loose leaf tea. Go ahead and add the honey here so it dissolves completely. The tea will taste super sweet, but you’ll dilute it a bit with the coconut milk in step two.

Once the tea is chilled (and also be sure your ice cream maker bucket has been in the freezer for 24 hours!), add the vanilla, coconut milk (the whole can), and two pinches of salt along with the tea, then churn for 30 minutes or so till it looks like so. It will be chunky frozen but not totally scoop-able yet.

Transfer the sorbet to a storage container and press plastic wrap over the top to keep all air out. Freeze for an hour, until frozen solid.

Then you’ll be able to serve some nice scoops to all of your friends!

Sprinkle with extra coconut. : ) The coconut and yerba mate flavors are very prominent. If you love both, you’ll love this sorbet.

Print Pin
5 from 1 vote

Yerba Mate Coconut Sorbet

Course Dessert
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 2 hours 35 minutes
Servings 8 scoops

Ingredients

  • 3 cups of hot water
  • 1/2 cup Argentinian Yerba Mate loose leaf tea brew to the strength of your preference! 
  • 1/3 cup honey
  • 1 can full-fat coconut milk
  • 1/2 tsp vanilla extract
  • 2 pinches kosher salt

Instructions

  • Brew tea, add honey, stir and chill. 
  • Combine tea, coconut milk, vanilla and salt in an ice cream maker and churn for 30 minutes. 
  • Pour into storage container and freeze for an hour. 
  • Serve with extra coconut and toppings of your choice. 

This post was sponsored by Argentinian Yerba Mate.

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Comments

  1. Charmaine Ng | Architecture & Lifestyle Blog says

    April 24, 2018 at 7:04 am

    Oh yum, this looks so good! I’ve never tried coconut sorbet before (only coconut ice cream) but it sounds perfect right now. 🙂

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply
  2. Mollie says

    April 24, 2018 at 9:52 am

    This is a good idea- I might try it with other tea flavours!

    Reply
  3. Linda @ the Fitty says

    April 24, 2018 at 12:05 pm

    5 stars
    Is there any hope for me who has no ice cream maker?

    Reply
  4. Kirsten @ little bites of my life says

    April 24, 2018 at 12:27 pm

    Yum! You need to come out with a cookbook!

    Reply
    • KathEats says

      April 24, 2018 at 2:00 pm

      : )

      Reply
  5. Patricia Kilmain says

    April 24, 2018 at 2:16 pm

    Kath, in your paragraph near the top that starts with “the end result” you need a comma after vanilla. Right now it reads as if you’re calling for vanilla coconut milk. I did read the recipe and see that you meant vanilla and coconut milk, but it had me confused until I got to the recipe. Thanks.

    Pat

    Reply
    • KathEats says

      April 24, 2018 at 2:18 pm

      That actually should read “vanilla extract” instead of extra! Then the commas make sense. Oops! Fixed. Thanks for bringing to my attention!

      Reply
  6. James says

    November 21, 2018 at 12:30 pm

    This looks like something I would definitely want to try. Thank you for sharing!

    Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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