Coconut Sorbet
"A light and refreshing treat perfect for summer."
- Ready In:
- 4hrs 15mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 1⁄4 cups water
- 1 1⁄4 cups sugar
- 1 vanilla bean
- 1 pinch salt
- 2 (15 ounce) cans whole coconut milk
- 1⁄4 cup sweetened coconut, toasted
directions
- Begin by cutting your vanilla bean in half. Scoop out the insides and set aside.
- In a medium pot, combine water and sugar. Whisk till combined (not all dissolved).
- Add the pods and the vanilla to the pot and bring to a simmer.
- Simmer for a few minutes and remove from heat and allow it to cool for one hour.
- Mix in both cans of whole coconut milk (must use whole for this recipe).
- Allow it to cool for several hours in the fridge or overnight if possible.
- Place in your ice cream machine using a sorbet or gelato attachment (if you have this).
- Mix until thick and frozen; approximately 1 hour.
- Eat right away or allow it to harden further in an air tight container in the freezer.
- Toast coconut in the oven and sprinkle over your sorbet sundae before serving!
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RECIPE SUBMITTED BY
A Cooking Story
Hollywood, 52
<p><span style=color: #333333; font-family: 'Crimson Text', serif; font-size: medium;>I'm a soldiers wife, a teacher for life, and an active explorer of the confines of my kitchen. This is the chronological timeline of my cooking journey.</span></p>
