Prep Time: 15 minutes
Total Time: 15 minutes
Yield: SERVES 8-10
- 1 cup good-quality coconut milk (not "lite")
- 2/3 cup sweetened flaked coconut (baking type)
- 16 oz./ 500 ml. container whipping cream
- 1/4 cup sugar
- Topping: 1/4 cup sweetened flaked coconut
- Place whipping cream in your food processor or blender and blitz until you have thick whipped cream.
- Add the coconut milk, flaked coconut, and sugar. Pulse to combine.
- Taste-test the mixture for sweetness - if you'd like it sweeter, add a little more sugar and pulse again to combine.
- Transfer mixture to a covered container and place in the freezer. Briefly rinse your blender/processor, but keep it nearby.
- Check the sorbet after 2-3 hours - it should be frozen around the outside, but still soft inside. Transfer it back into your processor/blender and blitz 15-30 seconds, or until smooth. Return to the container and freeze until solid.
- Remove container 30 minutes before serving (this will allow the dessert to soften enough so you can easily scoop it into balls).
- To make the topping, simply place sweetened flaked coconut into a frying pay. "Dry-fry" it over medium-high heat, stirring constantly until coconut turns light golden-brown. Transfer immediately to a bowl and let cool until crunchy (1 minute). Sprinkle over your sorbet, and ENJOY!
A Note About Making Sorbets: When making sorbets without an ice cream maker, it is recomended to stir the mixture every hour for a smoother texture - this breaks up the tiny ice crystals. Personally, I don't mind a little of the icy "granita" taste, but if you'd like your coconut sorbet smoother, you can try stirring or blending it a few more times until it freezes.