Quick Coconut Sorbet Recipes

REFRESHING COCONUT LIME SORBET

Steps:

• Mix coconut cream, coconut water, lime juice, lime zest, and coconut extract together in a bowl. Cover with plastic wrap and chill in the refrigerator until flavors combine, at least 1 hour.
• Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Cover and store in the freezer until firm, about 1 1/2 hours.

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.

COCONUT SORBET

Steps:

• Combine the coconut milk and water and chill for several hours in the refrigerator.
• Freeze the mixture in an ice cream freezer according to the manufacturers instructions. Add the toasted coconut to the frozen coconut sorbet by stirring in using a spoon. Keep frozen until ready to serve.

QUICK COCONUT SORBET

Steps:

• Whisk all ingredients in medium bowl. Transfer to 11x7x2-inch glass baking dish. Freeze until frozen, stirring every 30 minutes, about 3 hours. (Can be made 2 days ahead. Cover and keep frozen.)
• *Available in the liquor department of most supermarkets nationwide.

COCONUT SORBET

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.

RHUBARB COMPOTE WITH QUICK COCONUT SORBET

Steps:

• Combine first 6 ingredients in heavy pot. Bring to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until mixture thickens slightly, about 10 minutes. Transfer to medium bowl. Refrigerate compote until cold. (Can be made 1 day ahead. Cover and chill.) Spoon into bowls. Top with sorbet and serve.

MING'S PERFECTLY SIMPLE COCONUT SORBET

Steps:

• In a medium saucepan, combine the ingredients and bring to a boil, stirring until sugar is completely dissolved.
• Remove from heat, cool, then refrigerate until fully chilled.
• Freeze in an ice cream maker according to manufacturer's directions.