Recipe courtesy of
A Delicious, dairy-free sorbet for a tasty treat on a beautiful fall day! Don’t skimp on the good fats – use full-fat coconut milk for MCTs, the type that burns fat for fuel, and boosts the energy further with Creamy MCT. Avocados gift monounsaturated fat. And don’t forget the coconut sprinkles!
Creamy MCT Summer Sorbet
1 tbsp lime juice
1-2 tbsp monk fruit sweetener
6 ounces full fat coconut milk
2 tbsp Simply GOODFATS Creamy MCT Mandarin Orange Dream
2 tbsp unsweetened coconut shreds, toasted
zest of lime
- Place the avocado, lime juice and zest, coconut milk, and monk fruit in a high-speed blender.
- Once it has become smooth and creamy add the creamer and continue to blend until completely combined.
- To serve, top with the shredded toasted coconut. Can last in the freezer for up to 1 week.
Nutrition Facts: per serving (½ Sorbet): Fat 40g, Protein 3g, Carbohydrate 11g, Fiber 5g, Net Carbohydrate 6g