Mings Perfectly Simple Coconut Sorbet Recipes

MING'S PERFECTLY SIMPLE COCONUT SORBET

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.

GINGER LEMONGRASS INFUSED COCONUT SORBET

Steps:

• Make simple syrup by combining the water and sugar in a heavy saucepan and bring to a boil over high heat.
• Reduce heat to medium-low, stir, and simmer until the sugar dissolves, about 5 minutes.
• Remove from heat and allow to cool slightly.
• In a medium saucepan, combine the coconut milk, water, lemongrass, and ginger and bring to a boil.
• Reduce heat to low and simmer 10 minutes, stirring occasionally.
• Remove from heat, then add the simple syrup and stir well.
• Strain mixture through a fine mesh strainer into a clean container.
• Cool in the refrigerator at least 2 hours.
• Pour into an ice cream machine and process according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

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.

PINEAPPLE-COCONUT SORBET

Steps:

• Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl.
• Place pineapple in a food processor and process until smooth.
• Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice.
• Cover and refrigerate until chilled, about 1 hour.
• Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions.
• Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
• NOTE: Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.

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.

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.

MANGO COCONUT SORBET (DIABETIC FRIENDLY)

Steps:

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