COCONUT SORBET
Delicious, refreshing dessert. Perfect for coconut lovers on a hot summer day. Easily altered by toasting the coconut or serving with chocolate, fresh raspberries, or pineapple.
Provided by lpattan
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 55m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 30.4 g, Fat 28 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 24.8 g, Sodium 18.3 mg, Sugar 25.8 g
COCONUT MINT SORBET
Yield Makes About 1 Quart
Number Of Ingredients 4
Steps:
- In a saucepan bring 2 cups water to a boil with the sugar, stirring until sugar is dissolved, add tea bags, and let steep, covered for 15 minutes. Discard tea bags.
- With an ice pick or a skewer, test the three eyes of the coconut to find the weakest one and pierce it to make a hole. Drain the liquid and reserve it. Bake the coconut in a preheated 400°F. oven for 15 minutes, break it with a hammer, and remove the flesh from the shell, levering it out carefully with the point of a strong knife. Cut the coconut meat into small pieces and in a blender grind it in small batches, transferring it as it is ground to a bowl. Return the ground coconut to the blender.
- Strain the reserved coconut liquid through a fine sieve into a large measure and add enough water to measure 2 cups liquid. In a saucepan bring the liquid to a boil, add it to the ground coconut, and blend the mixture for 1 minute. Let the coconut mixture cool, strain it through a large sieve lined with a double thickness of cheesecloth into a bowl, pressing hard on the solids, and squeeze the coconut in the cheesecloth to extract as much of the milk as possible.
- Stir the tea into the coconut milk with the food coloring, if using, and chill the mixture, covered until it is cold. Freeze the mixture in an ice cream freezer according the manufacturer's instructions and store the sorbet in freezer containers. The sorbet may be made 5 days in advance and kept frozen, covered. let sorbet stand in the refrigerator for 30 minutes or microwave it at 30% power for 1 minute to soften slightly before serving.
COCONUT LIME SORBET
Categories Citrus Fruit Dessert Freeze/Chill Quick & Easy Lime Coconut Fall Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 pint
Number Of Ingredients 3
Steps:
- In a bowl whisk together ingredients. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.
COCONUT SORBET
Like most sorbet recipes, this one is infinitely easier to make if you have an ice cream machine. The key is to serve it as soon as you can after making it-it does not keep well and in fact is best the day it is made-and, if necessary, "warming" it slightly in the refrigerator before serving.
Yield makes 4 servings
Number Of Ingredients 3
Steps:
- Combine the coconut milk with 3/4 cup sugar and taste; add more sugar if you like. Add the vanilla and stir.
- Freeze in an ice cream machine according to the manufacturer's instructions or spread in a roasting pan or on a baking sheet and freeze, stirring once every 30 minutes or so until it achieves the desired consistency (figure at least 2 hours using this method).
- Serve as soon as possible after making or freeze and let "warm" in the refrigerator for 30 minutes before serving.
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