Coconut Sorbet Recipes
COCONUT SORBET
Delicious, refreshing dessert. Perfect for coconut lovers on a hot summer day. Easily altered by toasting the coconut or serving with chocolate, fresh raspberries, or pineapple.
Provided by lpattan
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Pour coconut milk into a container. Fill the empty can halfway with water and add to the coconut milk. Whisk in sugar until dissolved. Stir in coconut flakes.
- Cover and freeze until chilled, about 30 minutes.
- Pour coconut mixture into an ice cream maker and churn according to manufacturer's instructions until soft and creamy, 15 to 20 minutes.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 30.4 g, Fat 28 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 24.8 g, Sodium 18.3 mg, Sugar 25.8 g
COCONUT SORBET
Provided by Food Network
Yield 3 cups coconut sorbet
Number Of Ingredients 3
Steps:
- Combine the coconut milk and water and chill for several hours in the refrigerator.
- Freeze the mixture in an ice cream freezer according to the manufacturers instructions. Add the toasted coconut to the frozen coconut sorbet by stirring in using a spoon. Keep frozen until ready to serve.
REFRESHING COCONUT LIME SORBET
Perfect summertime treat. If you don't have an ice cream maker, you can freeze sorbet in a shallow bowl or dish overnight.
Provided by drewface
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 3h
Yield 10
Number Of Ingredients 5
Steps:
- Mix coconut cream, coconut water, lime juice, lime zest, and coconut extract together in a bowl. Cover with plastic wrap and chill in the refrigerator until flavors combine, at least 1 hour.
- Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Cover and store in the freezer until firm, about 1 1/2 hours.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 29.6 g, Fat 8.6 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 8.1 g, Sodium 38 mg, Sugar 27.1 g
MING'S PERFECTLY SIMPLE COCONUT SORBET
This is the essence of elegance--simple, pure and clean tasting--a lovely sorbet for cleansing the palate between courses of an asian meal or for making Ming's fabulous Asian Banana Split, posted here on Zaar. Cooking time is chilling and freezing time.
Provided by Chef Kate
Categories Frozen Desserts
Time 3h15m
Yield 1 pint
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine the ingredients and bring to a boil, stirring until sugar is completely dissolved.
- Remove from heat, cool, then refrigerate until fully chilled.
- Freeze in an ice cream maker according to manufacturer's directions.
Nutrition Facts : Calories 4537.4, Fat 189.5, SaturatedFat 176.7, Sodium 676.5, Carbohydrate 723.2, Fiber 8, Sugar 701.9, Protein 14.1
COCONUT SORBET FOR THERMOMIX
Make and share this Coconut Sorbet for Thermomix recipe from Food.com.
Provided by Wendys Kitchen
Categories < 15 Mins
Time 15m
Yield 1 litre
Number Of Ingredients 5
Steps:
- Freeze the coconut water in ice cube trays until frozen solid.
- Place 400g of the coconut water ice cubes into the Thermomix mixing bowl, and blend.
- 5 sec/speed 9, or until it becomes 'snow'.
- Add remaining 400g frozen coconut water and blend 10 sec/speed 9, until 'snow'.
- Add coconut cream (the thickest part from top of tin), maple syrup and vanilla, and blend
- 1 min/speed 9, using the spatula to help it along. Remove lid and scrape down sides, reblending until sorbet is smooth and creamy, approximately 30 sec/speed 9.
- Serve immediately, sprinkled with a little dessicated coconut.
Nutrition Facts : Calories 519, Fat 16.4, SaturatedFat 15.5, Sodium 43.4, Carbohydrate 93.7, Fiber 0.2, Sugar 88, Protein 1.2
COCONUT SORBET
Like most sorbet recipes, this one is infinitely easier to make if you have an ice cream machine. The key is to serve it as soon as you can after making it-it does not keep well and in fact is best the day it is made-and, if necessary, "warming" it slightly in the refrigerator before serving.
Yield makes 4 servings
Number Of Ingredients 3
Steps:
- Combine the coconut milk with 3/4 cup sugar and taste; add more sugar if you like. Add the vanilla and stir.
- Freeze in an ice cream machine according to the manufacturer's instructions or spread in a roasting pan or on a baking sheet and freeze, stirring once every 30 minutes or so until it achieves the desired consistency (figure at least 2 hours using this method).
- Serve as soon as possible after making or freeze and let "warm" in the refrigerator for 30 minutes before serving.
QUICK COCONUT SORBET
Categories Rum Fruit Dessert Quick & Easy Frozen Dessert Coconut Summer Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Whisk all ingredients in medium bowl. Transfer to 11x7x2-inch glass baking dish. Freeze until frozen, stirring every 30 minutes, about 3 hours. (Can be made 2 days ahead. Cover and keep frozen.)
- *Available in the liquor department of most supermarkets nationwide.
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- Combine all ingredients into a large bowl, whisk until fully mixed together. Cover bowl and place into the refrigerator to chill. Allow to chill for several hours, or overnight.
- Once mixture is chilled, pour into a frozen ice cream maker bowl. Using ice cream maker, churn for approximately 20 minutes or until desired consistency is reached.
- Scoop sorbet into a container, seal it, and place into freezer for approximately 2-3 hours to set. Serve and enjoy! Store in freezer.
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#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #low-protein #5-ingredients-or-less #desserts #fruit #easy #kosher #vegetarian #frozen-desserts #nuts #freezer #dietary #low-in-something #coconut #equipment #number-of-servings #3-steps-or-less
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