Strawberry Ginger Coconut Sorbet


This is a sponsored post for SheSpeaks/Rubbermaid® BRILLIANCE.

Not too long ago, I had an amazing girls trip with friends. One stop inspired this delicious strawberry ginger coconut sorbet. All I can say is holy yum. And, honestly, it’s not that hard to make and can be easily modified or changed depending on the flavors you like.

Strawberry ginger coconut sorbet

The inspiration came from my sno-ball from the famous Hansen’s in New Orleans. We waited at least 30 minutes in line for our tasty treats full of flavor. Or course, mine involved an up-sell of crushed strawberries on top, but with coconut, and fresh ginger syrup, it was delicious.

Hansen's sno-ball New Orleans

It’s surprisingly very few ingredients:ginger, sugar, coconut milk, frozen strawberries, salt, lemon which I was able to portion out and then store in the Rubbermaid BRILLIANCE 10-piece set. These Rubbermaid storage containers were great for this recipe as well as useful as meal prep containers.

strawberry coconut ginger sorbet ingredients

Before I set out to make the sorbet, I made the fresh ginger syrup.

Fresh Ginger Syrup

I use 0.5lbs of fresh ginger (unpeeled but chopped), 4 cups of water, 2 cups of sugar and a dash of salt. They were all placed in a saucepan and brought to a boil. Then the head was reduced to a simmer for about 45-60 minutes until thick.  Once it cooled, it was strained through a fine mesh strainer.

Then it was sorbet time. I used my Vitamix blender (worth every penny) because it’s just too easy. It required 1 cup coconut milk, 1/4 cup sugar, juice of 1/2 lemon, 1 pound of frozen strawberries. Put those all in the Vitamix in that order and blend.

strawberry coconut ginger sorbet ingredients in vitamix

Start on Variable and speed on and quickly go up to 10. Then switch it to high. The motor distinctly changes noise and you see 4 mounds form. Then you are done.

four mounds of sorbet in vitamix

The sorbet out of the Vitamix is frozen and eating friendly, but we wanted it a little more solid and to wait until after dinner. So, it went into the 100% leak-proof food storage containers (which is so important if containers jump out of your fridge or freezer like they do at our house.) In fact, the airtight leak-proof seal and innovative latches required a little muscle to open them the first time as I was figuring out how they worked.

The BRILLIANCE containers are made of a heat resistant BPA free material that is crystal clear and stain resistant, so I don’t have to worry about guessing what is inside, or leaving stains or odors behind. They also stack perfectly and come in five sizes.

Pouring into brilliance

Once in the container, I drizzled the fresh ginger syrup over the top of the sorbet. I thought about mixing it in, but I liked the idea of a pop of the ginger flavor randomly mixed into my scoops.

Pouring ginger syrup over

You could always eat it right now. It’s more of a soft-serve at this point then scoopable. Or you can put it in a leak-proof container and let the sorbet have some time getting a little more solid in the freezer.

In brillance container

After a few hours, it’s scoopable.

strawberry coconut ginger sorbet ingredients scooping

And, delicious. If you like even more of the ginger flavor, drizzle it on top of the sorbet for some extra yum. As it turns out, the coconut milk doesn’t seem to give it an extra coconut flavor, but I think it makes it a little creamier and less icy.

strawberry coconut ginger sorbet

If you don’t have a Vitamix (why don’t you???), you can do this sorbet with fresh strawberries, place the mixture in the blender and blend and then put it in the freezer. You will need to pull it out and scrape around the edges every 30 minutes or do to keep it from getting rock solid, but you will get the same result.

SheSpeaks and Rubbermaid have partnered up to allow me to offer one reader a 10-piece set of Rubbermaid BRILLIANCE. Please use the Rafflecopter form to enter to win.

Strawberry Ginger Coconut Sorbet

Strawberry Ginger Coconut Sorbet


Ginger Syrup

  • 8 ounces of fresh ginger, unpeeled and sliced
  • 4 cups water
  • 2 cups sugar
  • dash salt


  • 1 cup coconut milk
  • 1/4 c sugar
  • 1/2 lemon, juice of
  • 1 lb frozen strawberries


Ginger Syrup

  1. Place ingredients in saucepan.
  2. Heat to boil.
  3. Reduce to simmer and cook for 45-60 minutes.
  4. Cool, then strain syrup through fine-mesh strainer and into jar.


  1. Place ingredients in Vitamix in order listed.
  2. Start with Variable speed one and quickly increase to Variable 10 and then high.
  3. Blend for about 30 seconds until the sound of the motor changes and four mounds are formed.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Do you think you will try this odd, but delicious and flavorful pairing?

Strawberry Ginger Coconut Sorbet long pin

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  1. DealinDiva says:

    I will use these to store my lunches. I love that it is leak proof so I can store soups and stews in it.

  2. shelly peterson says:

    I will use them for leftovers..

  3. Jessica To says:

    I would use it to prep our taco toppings.

  4. I will use it to store my veggies that I prepare for meals.

  5. tina bartunek says:

    I will use these containers to store my leftovers for lunch the next day.

  6. Carly Williams says:

    I would use it for food prep on Sundays when I prepare lunches and snacks for the week.

  7. I would use this for leftovers.

  8. I would use it for veggies and fruits

  9. shelly peterson says:

    I would use these for leftovers!

  10. rochelle haynes says:

    I would use them to store my leftovers in

  11. Love this idea.
    This summer I’m watching a few of my friend’s kids + A.J. I’ve been trying to think of frozen desserts we can make to cool off AND to create a math lesson.
    Pinning this!

  12. Julie Wood says:

    I am all about making a lot of food with my recipes, so I would store my leftovers for the next day in these containers.

  13. I’d use them to store leftovers for the next day’s lunches.

  14. I will use these containers to store all the fixings for taco night.

  15. I’d use the Brilliance containers to store leftovers and to bring my lunch to work. Love that they’re leak-proof and stain resistant!

  16. Tracie Cooper says:

    I would love to use it to store cut up fruit for my weekly breakfast smoothies!

  17. Keri justice says:

    We love to marinate meats overnight before grilling or cooking them. These containers would be perfect for that.

  18. Nidhi Chauhan says:

    I can’t wait to try this recipe. I will use leftover to these containers.

  19. I would love to use these to store fruits and leftovers.

  20. Jenny Ham says:

    I will store lettuce.

  21. I’d store some onions, peppers, strawberries, etc anything that I need to stay fresher longer for meals

  22. Tracy Shafer says:

    I would use it to store my blueberries and raspberries.

  23. I’d definitely use it for leftovers.

  24. Cami Valenzuela says:

    I would store fresh fruit..

  25. Danielle Lindquist says:

    I’ll use it to store left overs from dinners

  26. Bea Alexandra says:

    I will store my chicken for the week’s lunches!

  27. Julie Moore says:

    I would store leftovers

  28. brittany marie thompson says:

    I will store tomatoes, lettuce and other taco fixings in these if i win!

  29. Kayla Klontz says:

    I would use it to store fruits and veggies, leftovers, anything that needs storage.

  30. Bryan Vice says:

    I would use for food storage + storage for my fruits and salads

  31. Tami Faurote says:

    Would be great for storing all the ingredients for a taco bar!

  32. Tina Dickerson says:

    I would use them for multiple ways, everything from marinating meats to storing leftovers to taking a salad to work.

  33. Jen Freese says:

    It would be perfect to use when I cook “double” and have a meal already done to eat later in the week!

  34. Vinessa Vasquez says:

    I would love to use these for meal preps. I’ve lost 50lbs and I would love to keep up with more motivation. These are great!

  35. Virginia H says:

    I would keep fresh cut up fruit

  36. Amy Malone says:

    I would store veggies that I cut for ready to eat snacks

  37. Dynal Roberson says:

    I’ll use these to store my lunches so I don’t have to eat Fast Food all the time.

  38. Rhonda Fuller says:

    I will store broccoli

  39. Holly Wright says:

    I’d use them to store fresh fruits & veggies in them.

  40. Celeste Herrin says:

    I would use them to store leftovers. I cook a lot so we have a lot of leftovers!

  41. Jessica M Miller says:

    I woul use it for veggies

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