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Coconut Sorbet

Yield:6 servings
I came across this recipe on one of my cooking bulletin boards when I was looking for a cool summer dessert for some dinner guests. This non-dairy treat is an amazingly creamy sorbet made mainly from coconut milk, shredded coconut and sugar. I lightened it a bit by using light coconut milk and unsweetened coconut and then jazzed it up with a smidgen of rum. The sorbet goes together in a snap, takes a chill in the refrigerator as long as overnight, and then is churned up in my ice-cream maker in a matter of 20-30 minutes. If you can stand it, the sorbet is then frozen for an hour or two to firm it up a bit. The sorbet is slightly chewy from the shredded coconut, and tastes fabulous with a drizzle of chocolate sauce. It's like a frozen coconut and chocolate candy bar, though much less sweet.

Coconut Sorbet
2 cans (14.5 oz) light coconut milk
1 1/2 cups shredded, unsweetened, coconut
1 cup granulated sugar
pinch salt
1 tbsp rum (optional)
1. Mix all ingredients except the rum in a saucepan and bring it to a boil, stirring constantly, making sure the sugar is fully dissolved.

2. Remove the mixture from the heat and cool to room temperature. Stir in the rum. Refrigerate until fully chilled.

3. Churn the chilled mixture in your ice cream maker, following the manufacturer's instructions for sorbet. This will probably take 20-30 minutes, depending on your ice cream maker.

4. Remove the frozen mixture from the ice cream maker and put it into another container and then into the freezer to firm up a bit. This will proabably take 1-2 hours.

5. Serve the same day, or the sorbet will freeze too hard and develop ice crystals.

Notes: If texture of shredded coconut isn't your thing, the cooled mixture can be processed in your blender before chilling to smooth out the texture. I was able to find unsweeted coconut in the health aisle of my supermarket, but a health food store may also carry it. For extra decadence, use full-fat coconut milk!