Watermelon Coconut Sherbet

Watermelon Coconut SherbetSo I’m not really sure what to call this watermelon dessert creation. I don’t think it’s a watermelon sorbet, since it contains coconut milk. It’s not as creamy as most of my coconut milk ice creams, so it doesn’t seem quite right to call it watermelon ice cream. So I’m going with watermelon sherbet.

Regardless of what you call it, though, this recipe is delicious. It’s a slightly fancy way to enjoy in-season watermelon–but like all of my ice cream recipes, it’s super simple to pull together.

(If you’re interested in more coconut ice cream and/or dessert recipes, be sure to check out my new coconut e-book!)

Watermelon Sherbet


2 3/4 cups diced watermelon

3/4 cup coconut milk

2 tablespoons raw honey

1 teaspoon vanilla extract

A couple dashes of salt, or more to taste


Remove any black seeds from your diced watermelon.

Blend watermelon, coconut milk, honey, vanilla, and salt in your blender until smooth. Since watermelon sweetness varies wildly, I recommend tasting the mixture at this point to make sure it’s to your liking. If necessary, add more honey and/or salt.

Pour mixture into your ice cream maker and process until the sherbet reaches your preferred consistency. Enjoy right away, or put in the freezer for a few hours to allow the sherbet to firm up.

Store any leftovers in a wide, shallow container to simplify future defrosting. By the next day, your watermelon sherbet will have become very hard in the freezer. Just be sure to plan ahead when you want to eat it—depending on the temperature of your home and your freezer, it will probably need approximately 15 minutes or more to thaw on the counter before it can be easily served.

Family Update: May 2014

Meghan and Keira Now that I’ve finished my coconut e-book, I want to try to get back to blogging regularly again. Since I haven’t written much since last summer, I thought I’d give you a glimpse into how things are going in our home life.

Keira will be nine months old on May 14th. I kind of can’t believe that she’s that old–but simultaneously can’t believe that she’s not older! (Those first four months seemed to last for soooooo long.) :) She’s generally a happy baby, although evenings in particular have been challenging for the last few weeks. She loves hanging out outside, riding on Jesse’s shoulders, visiting any public place where she gets to look at people, and chewing on anything and everything.…

Sausage, Kale and Potato Soup

Sausage, Kale and Potato SoupThis recipe originated as a vegetarian kale and potato soup from the cookbook Laurel’s Kitchen. When Jesse and I first started making it together (sometime in 2007ish, I would guess), we soon modified it to include a hearty helping of breakfast sausage. When I make soup, I want it to be filling enough to make up the entire meal, which this recipe certainly accomplishes when you include the sausage. More recently, I also started substituting chicken broth for the water or vegetable stock called for in the original recipe–a modification that makes this soup both more flavorful and more nutritious.…

My Coconut E-Book is Here!!

So I haven’t blogged in a really long time. I’ve been taking care of Keira full-time since she was born in August, which hasn’t left a lot of time for blogging. Instead of writing posts I decided to put all of my available time into working on my coconut e-book–and I’m so excited to tell you that it is finally done!!

Crazy for Coconut: 45+ Simple Recipes to Add More Coconut Oil to Your Diet

Have you been wanting to add more coconut oil to your diet, but can’t stomach the thought of just eating it straight by the spoonful?

Crazy for CoconutNeither can I, which is why I spent the last year writing Crazy for Coconut, my new PDF e-book featuring coconut-rich recipes to help you easily add more coconut oil to your diet–without sacrificing your tastebuds!…

Apricot and Cinnamon-Spiced Cranberry Sauce

Apricot and Cinnamon-Spiced Cranberry Sauce‘Tis the season for cranberry sauce! I mixed up a batch of this for the Thanksgiving dinner we shared with friends this year. While it of course went great with traditional Thanksgiving foods, making the sauce was so easy that I’m also planning on making it a few more times this season to serve as a fun accompaniment to more ordinary meals like roast chicken. I’m sure it would also make a lovely topping on vanilla (or maybe even chocolate?) ice cream.

This recipe has a long cook time, but the actual hands-on time is very short. It’s possible that you could achieve the same results in much less time, but I found that the long, low simmer was a good fit with my never-know-when-you’re-going-to-be-interrupted-by-the-baby schedule, since I really didn’t have to worry about anything overcooking or burning.…