Desserts
Coconut Sorbet - 6 cups (twelve ½-cup servings)
Makes about 6 cups (twelve ½-cup servings)
Coconut Sorbet - 6 cups (twelve ½-cup servings)
Makes about 6 cups (twelve ½-cup servings)
Delicious when topped with toasted coconut or our Chocolate Sauce (listed under Sauces and Dressings).
Nutritional information per serving (based on ½ cup): Calories 199 (51% from fat)
carb. 25g
pro. 1g
fat 12g
sat. fat 11g
chol. 0mg
sod. 28mg
calc. 1mg
fiber 0g
carb. 25g
pro. 1g
fat 12g
sat. fat 11g
chol. 0mg
sod. 28mg
calc. 1mg
fiber 0g
Ingredients
- 1½ cups water
- 1¹∕³ cups granulated sugar
- 1 whole vanilla bean, halved and seeds scraped
- pinch salt
- 2 cans (13.5 ounces each) unsweetened coconut milk
Preparation
- Combine the water, sugar, vanilla bean (including the pod) and salt in a medium saucepan set over medium-low heat. Bring mixture just to a boil and then remove from heat. Let mixture steep for 1 hour; strain (discarding pod). Add the coconut milk to the strained mixture. Cover and refrigerate overnight.
- Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
