Healthier Watermelon Coconut Sorbet (Or Slushies!)

Summertime heat calls for my Healthier Watermelon Coconut Sorbet (Or Slushies!)!  It’s made with only 3-4 ingredients, is light and hydrating, and is super customizable!

This version is simple and icy, which often sounds appealing in the peak of summer.  As you’ll read below, there are plenty of ways to make it creamier or more substantial in the variations if that’s your preference!

This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!

RECIPE NOTES:

Freezing The Watermelon: You’ll find it easier to freeze your watermelon cubes if they’re arranged in a way that keeps them separated to avoid them freezing together (such as on a tray).  However, if all you have available is a ziplock bag, you can break up the melon pieces once ready to use with a little force.  🙂  Use what you have available!

Yield: This recipe makes about 3.5 cups.  Depending on the size of your food processor, you can make smaller or larger batches if you wish!

Variations For Creaminess And Sweetness: I used plain yogurt and sweetened condensed coconut milk, but there are so many other ingredients that you could experiment with in place of these.  You could play around with traditional dairy sweetened condensed milk, or a different type of yogurt.  You could also add in additional sweeteners, though it’s pretty sweet on its own!  To thicken it up and make it more creamy, try ingredients like regular coconut milk, cream, half and half, or additional yogurt.  You can taste test your ratios directly from the food processor to find the flavor that you like before freezing it!

Storage: If you don’t plan to eat the sorbet right away after the recommended freeze time, know that longer amounts of time in the freezer might require you to let it sit out briefly before consuming.  If it’s in the freezer longer than the recommended time, it tends to get a bit icy if you try to serve it right away.

Slushies Option: Simply let the frozen slush soften slightly (a little more than you would for sorbet), then add as much as you want to a glass combined with a bit of milk.  (2 Tbsp of 2% milk per 1 Cup of slush tastes perfectly creamy and sweet!)

INGREDIENT NOTES:

Watermelon: I personally first removed the larger, darker seeds, but you won’t notice any of the smaller white seeds once blended.  See above for notes on freezing!

Plain Yogurt: I used a full fat variety for the most creaminess!  I chose a Skyr variety.

Sweetened Condensed Coconut Milk: This is what adds the undertone of coconut flavor!  It will also add just the right amount of additional sweetness.

Kitchen Equipment:

• A Large Food Processor

• Freezer-Safe Storage Container

• Ice Cream Scoop

Servings: About 3 (Approx. 3.5 Cups)

Ingredients:

FOR SORBET

• 21 oz Watermelon Cubes
• 3/4 Cup Plain Yogurt, full fat
• 2 Tbsp Sweetened Condensed Coconut Milk

FOR SLUSHIES

• 2 Tbsp 2% Milk (Per 1 Cup Softened Sorbet)

Directions:

Cube and freeze the watermelon

Once fully frozen, add it into a food processor

Blend until fine and well broken up

Blend in the yogurt, and then the sweetened condensed coconut milk

Pour the mixture into a freezer-safe storage container

Freeze for 4 hours

Remove from the freezer and let sit for approximately 10-15 minutes

Fluff/mash it up with a spoon until soft

Scoop and enjoy!

For slushies, add desired amount into a glass, combine with the milk, then sip and enjoy!