Coconut Sorbet

You know I’m cuckoo for coconut, right? I love this recipe because it makes just enough of sorbet (so you can’t get into too much trouble) from one can of coconut milk. I CAN NOT TELL YOU HOW SUBLIME THE TASTE OF THIS IS! Sorry for screaming–it is so amazingly good, creamy, and so easy to make. For all my coconut lovers out there–(And you know who you are) I beg of you to make this. If you want to take it to another level you could top it off with a little chocolate syrup drizzle and chopped almonds if you want an almond joy type of taste. This recipe would also make great ice pops; just double the recipe.

 

Coconut Sorbet

 

container of coconut sorbet

 

coconut sorbet dish of

 

Coconut Sorbet

 

yield: ~ (4 servings)

 

1 can (14 oz.) coconut milk (full fat)

1/2 Cup caster sugar

3 Tbsp. desiccated (unsweetened) coconut

1/4 Cup coconut cream (aka cream of coconut-such as Coco Lopez)

1/2 lemon squeezed

1 egg white

 

1. Bring coconut milk, castor sugar, and desiccated coconut to a boil. Remove from heat and whisk in coconut cream, and lemon juice. Allow mixture to chill for about 15 minutes, then in a bowl whisk egg white to soft peaks and stir into coconut mixture. Chill mixture until cold then process in ice cream maker.

For churnless method:  pour completed mixture into a plastic container and place in the freezer (uncovered) and stir every 30 minutes for total of 3 hours. Continue to freeze until firm.



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