Chocolate Coconut Sherbet Recipes

EASY CHOCOLATE SHERBET

Steps:

• In a medium bowl, whisk together sugar, cocoa, water, and amaretto until smooth.
• Pour mixture into an ice cream freezer container, and follow the manufacturer's instructions to freeze.

CHOCOLATE-COCONUT SHERBET

Steps:

• In a medium saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar. Remove from the heat, add the chocolate and whisk until the chocolate is completely melted. Stir in the coconut milk and 1 Tbls of the rum. Pour the mixture into a blender and process until completely smooth. Taste and add 1 Tbls more rum, if desired. Cover and refrigerate until thoroughly chilled. Freeze in an ice cream machine according to the manufacturer's instructions.

CHOCOLATE-COCONUT SHEET CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; line bottom and 2 long sides with parchment, leaving an overhang. Butter parchment, and dust with cocoa powder. Whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt in a large bowl. Gather flour mixture into a mound, and create a well in center. Pour eggs, buttermilk, coffee, oil, and vanilla into well, and whisk until thoroughly combined and smooth. Pour batter into dish, and spread evenly with an offset spatula. Bake until set and a toothpick inserted into center comes out clean, about 25 minutes.
• Topping: Meanwhile, melt butter for topping in a small saucepan. Combine confectioners' sugar, cocoa powder, and coconut in a large bowl. Stir coffee and vanilla into butter, and pour over coconut mixture. Stir to combine, and immediately spread evenly over warm cake. Let cool completely on wire rack.
• To serve, use parchment to transfer cake to a cutting board. Cut into thirds lengthwise, then cut into quarters crosswise (you should have 12 pieces). Serve with whipped cream and toasted coconut.

COCONUT SORBET

Steps:

• Pour coconut milk into a container. Fill the empty can halfway with water and add to the coconut milk. Whisk in sugar until dissolved. Stir in coconut flakes.
• Cover and freeze until chilled, about 30 minutes.
• Pour coconut mixture into an ice cream maker and churn according to manufacturer's instructions until soft and creamy, 15 to 20 minutes.