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Easy Coconut Sorbet

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Coconut Sorbet
Copyright Darlene A. Schmidt, 06/24/10
This recipe for Coconut Sorbet turns out like a cross between sorbet and granita, but with all the coconut flavor and richness of ice cream. It tastes very much like some of the coconut ice cream you can buy from vendors on the streets of Thailand. Very easy to make (no stove involved), and this recipe does not require an ice cream maker - just a food processor or blender. Topped off with a sprinkling of toasted coconut, this Coconut Sorbet makes the perfect summertime dessert or afternoon treat. ENJOY!

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: SERVES 8-10

Ingredients:

  • 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

Preparation:

To make Homemade Coconut Ice Cream, see: Coconut Ice Cream Recipe (without an ice cream maker).
  1. Place whipping cream in your food processor or blender and blitz until you have thick whipped cream.
  2. Add the coconut milk, flaked coconut, and sugar. Pulse to combine.
  3. Taste-test the mixture for sweetness - if you'd like it sweeter, add a little more sugar and pulse again to combine.
  4. Transfer mixture to a covered container and place in the freezer. Briefly rinse your blender/processor, but keep it nearby.
  5. 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.
  6. Remove container 30 minutes before serving (this will allow the dessert to soften enough so you can easily scoop it into balls).
  7. 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.

User Reviews

Reviews for this section have been closed.

 1 out of 5
This is not sorbet but sherbet, Member veganinvegas

Sorbets do NOT contain dairy. Sherbets do. BIG DIFFERENCE for vegans

6 out of 19 people found this helpful.

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