Coconut Sorbet Recipes

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COCONUT SORBET



Coconut Sorbet image

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

1 (13.5 ounce) can coconut milk
6 ¾ fluid ounces water
½ cup white sugar
½ cup unsweetened coconut flakes

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



Coconut Sorbet image

Provided by Food Network

Yield 3 cups coconut sorbet

Number Of Ingredients 3

8 ounces sweetened coconut milk
16 ounces water
1/4 cup toasted coconut

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.

COCONUT SORBET



Coconut Sorbet image

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

Two 12- to 14-ounce cans coconut milk (about 3 cups), or homemade coconut milk (page 584)
3/4 to 1 cup sugar, to taste
1 teaspoon vanilla extract

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.

MING'S PERFECTLY SIMPLE COCONUT SORBET



Ming's Perfectly Simple Coconut Sorbet image

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

2 (14 1/2 ounce) cans coconut milk
1 1/2 cups shredded coconut
1 cup sugar

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

REFRESHING COCONUT LIME SORBET



Refreshing Coconut Lime Sorbet image

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

1 (15 ounce) can coconut cream
¾ cup coconut water
½ cup lime juice
1 tablespoon lime zest
½ teaspoon coconut extract

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

COCONUT SORBET WITH CASHEW CRUNCH



Coconut Sorbet with Cashew Crunch image

Toppings like lychees and cashew brittle transform store-bought sorbet into a tropical dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 6

Vegetable oil, for baking sheet
1 cup sugar
1/2 cup unsweetened flaked coconut
1/2 cup cashews, toasted
1 pint coconut sorbet
1 cup drained canned lychees

Steps:

  • Lightly oil a rimmed baking sheet; set aside. Bring sugar and 1/4 cup water to a boil in a small saucepan over high heat, stirring constantly until sugar has dissolved. Cook, without stirring, until mixture turns medium amber, washing down sides of pan with a wet pastry brush as needed to prevent crystals from forming, about 9 minutes. Remove from heat; using a fork, stir in coconut and cashews.
  • Using two forks, transfer small clusters (about 1 3/4 inches) of cashew mixture to prepared baking sheet; let cool completely, about 10 minutes. Coarsely chop some of the clusters; leave others whole.
  • Scoop sorbet into dishes; top with lychees and cashew crunch.

QUICK COCONUT SORBET



Quick Coconut Sorbet image

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

1 15-ounce can cream of coconut (such as Coco Lòpez)*
1 cup ice-cold water
1/4 teaspoon rum extract

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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