A creamy, icy, tropical dessert that slices beautifully. Layers of coconut richness and bright strawberry flavor come together in a nostalgic molded sherbet that looks stunning on any table.

✨ What Makes This a High-Value Recipe

Uses real fruit + coconut cream for superior flavor
Sets firm enough to slice cleanly
Can be made days in advance
Gorgeous presentation with minimal work
Optional layer variations for a deluxe version

🧾 INGREDIENTS

Strawberry Sherbet Layer

3 cups fresh strawberries, hulled
½ cup granulated sugar (adjust to taste)
1 tablespoon lemon juice
1 cup heavy cream, very cold
½ teaspoon vanilla extract

Coconut Sherbet Layer

1 can (13.5 oz) full-fat coconut milk
1 cup coconut cream (or the thick part from 2 cans of coconut milk)
½ cup granulated sugar
1 teaspoon coconut extract (optional but excellent)
1 cup heavy cream, cold

Optional Add-Ins

½ cup chopped fresh strawberries
¼ cup shredded sweetened coconut
1–2 drops natural red coloring for a deeper strawberry tone

🍧 INSTRUCTIONS

1. Prepare the Mold

Use a 6–8 cup gelatin mold, bundt pan, silicone mold, or loaf pan.
Lightly spray with nonstick spray, then wipe to leave a thin film — this helps release it cleanly.

2. Make the Strawberry Sherbet Layer

In a blender, puree strawberries, sugar, lemon juice, and vanilla until very smooth.
In a separate bowl, whip heavy cream to soft peaks.
Gently fold the whipped cream into the strawberry puree.
Add optional chopped berries if using.
Pour into the mold to form the first layer.
Freeze until firm — at least 2 hours.

3. Make the Coconut Sherbet Layer

In a bowl, whisk coconut milk, coconut cream, sugar, and coconut extract until smooth.
Whip heavy cream to soft peaks.
Fold whipped cream into the coconut mixture.
Stir in shredded coconut if desired.
Pour over the frozen strawberry layer.
Freeze at least 6 hours or overnight.

4. Unmold the Sherbet

Dip the mold in warm water for 10–12 seconds.
Place a cold plate on top, invert, and lift off.
If stuck, repeat the warm water dip for a few more seconds.

🎀 SERVING SUGGESTIONS

Serve slices with:

Fresh strawberries
Toasted coconut flakes
A drizzle of sweetened condensed milk
A dollop of whipped cream
Mint for color

⏲ STORAGE

Freezer: Up to 1 month (cover tightly to prevent ice crystals).
Slice while firm; let stand 3–5 minutes for the perfect texture.

🌟 OPTIONAL DELUXE VARIATIONS

1. Triple-Layer Mold

Add a middle layer of pineapple sherbet (blend pineapple, sugar, and whipped cream).

2. Swirl Mold

Pour strawberry and coconut mixtures alternately, swirling gently with a knife.

3. Creamier Ice Cream–Style Mold

Fold in sweetened condensed milk (2–3 tablespoons per layer) for richer texture.

4. Strawberry Crunch Version

Add a layer of crushed vanilla cookies + freeze-dried strawberries between layers.

OTHER RECIPES

A nice strawberry dessert recipe to try !

Strawberry Dessert Recipe INGREDIENTS

1 (1/4-ounce) package unflavored gelatin
2/3 cup orange juice
1 1/2 cups strawberries, mashed
1 tablespoon cream of coconut
3/4 cup rum
2 large egg whites
1/4 cup granulated sugar

Strawberry Dessert Recipes INSTRUCTIONS

1. In a saucepan soften unflavored gelatin in orange juice.

Cook over medium heat for 3 minutes, stirring constantly.

Remove from the heat and stir in mashed strawberries, cream of coconut, and rum.

Pour into a shallow freezer tray and freeze until partially frozen. Set aside.

2. In a bowl, with an electric mixer at medium speed, beat egg whites until foamy.

Add sugar and beat until stiff peaks form.

In a mixer bowl beat the frozen mixture until smooth.

Fold in the egg white mixture and pour into a mold.

Freeze until firm. ..and the strawberry dessert recipe of coconut sherbet is ready to serve...Makes 8 servings...enjoy it !
Strawberry dessert recipes-fresh-strawberry-ice-cream

VIDEO:

STRAWBERRY DESSERT RECIPES

Coconut-Strawberry Sherbet Mold