Desserts

Coconut Sorbet

Name: Coconut Sorbet
Yield: Makes about 5 cups (ten ½-cup servings)

Makes about 5 cups (ten ½-cup servings)

View Recipe

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

Ingredients

1 ¼ cups water
1 ¼ 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.