Mings Perfectly Simple Coconut Sorbet Recipes

COCONUT SORBET

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.

MANGO COCONUT SORBET (DIABETIC FRIENDLY)

Steps:

• Puree in food processor; chill.
• Freeze in ice cream maker according to your machine's directions.

COCONUT SORBET

Steps:

• Combine coconut water with sugar, salt and cook over low heat until dissolved. Stir in coconut milk.
• Cover and refrigerate mixture until cold. Stir, then freeze in an ice-cream machine, according to the manufacturer's directions.
• Mixture will be soft, but can be served at this point. To make harder, put in freezer 2 hours.

COCONUT SORBET FOR THERMOMIX

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.