Loco for Coconut Sorbet
Belated though this may be, I thought I'd give a quick description of the dessert I served at our Easter dinner. Unfortunately this post is sans picture because we ate everything before I remembered my camera. I'm sure you can picture this for yourself: a perfect round scoop of creamy white coconut sorbet atop a sweet yellow pineapple ring. Can you see it? Good.
Coconut Sorbet
1 can cream of coconut
1 cup milk (or half and half)
1 1/4 cups coconut milk
4 tablespoons of unsweetened dried coconut flakes(optional)
1. Whisk liquid ingredients together and prepare in your ice cream maker.
2. When the mixture is nearly finished churning, add the coconut flakes if desired.
There isn't an easier ice cream in the world! No cooking and cooling or blending or anything at all, and the result is creamy and delicious for spring. I like mine with pineapple or dark chocolate sauce. If you toasted some coconut flakes I'm sure they'd make a great topping too.
posted by Katie @ 8:35 PM
5 comments
5 Comments:
Sounds good. However, I was given to understand that the term "sorbet" referred to a water or fruit ice made without the addition of cream. Sounds like what you've got there is ice cream, or a the very least, sherbet.
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Sorbet isn't supposed to have milk in it. that is why it is sorbet.
so the recipe you posted is not sorbet.
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