Blend: Slice kiwi (leave the peeling on) and transfer to a food processor. Add honey and blend until smooth. Then add coconut milk and blend until completely mixed.
Freeze: Transfer kiwi mixture to a loaf pan and freeze for at least 2 hours or until the sherbet is set.
Serve: Remove from the freezer a few minutes before serving to allow the sherbet to soften so it’s easier to serve. Enjoy!
Notes
LEFTOVERS/STORAGE: Store in the freezer. Since we make this Kiwi Sorbet in a loaf pan, I usually just cover the pan with a fabric bowl cover or beeswax wrap. You can also transfer it to another storage container or initially freeze it in a container with a lid. NUTRITION NOTES: Kiwi is a great source of vitamin C, and many antioxidants such as lutein and zeaxanthin. Because this sorbet also includes the kiwi peel, it’s also high in fiber.