Desserts
Coconut Sorbet
Makes about 5 cups (ten ½-cup servings)
Coconut Sorbet
Makes about 5 cups (ten ½-cup servings)
Delicious when topped with toasted coconut or our Hot Fudge Sauce.
Nutritional information per serving (based on ½ cup):Calories 233 (52% from fat)
carb. 28g
pro. 1g
fat 14g
sat. fat 13g
chol. 0mg
sod. 33mg
calc. 1mg
fiber 0g
carb. 28g
pro. 1g
fat 14g
sat. fat 13g
chol. 0mg
sod. 33mg
calc. 1mg
fiber 0g
Ingredients
- 1¼ cups water
- 1¼ cups granulated sugar
- 1 whole vanilla bean, halved and seeds scraped
- pinch sea or kosher 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 at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.
- Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 60 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
