I have to start with a HAPPY BIRTHDAY JULIE!!! For my sister. XOXO
OMG, short and sweet today ladies and gentleman. I over consumed in the wine and (gluten free) pasta department for dinner and I am going to be asleep faster than I can say much to you. Or at least, before I can say anything in the important category (except for Happy Birthday to my big sister of course).
It was one of those super long days today (Thursday) as I dragged half of my family (my sister, my nephew Dylan, my niece Madison and the two little girls) to the set of new Day Northwest for a Mothers Day Segment. I was kind of excited since I gave my new Gluten-free, dairy free, egg free-ness a whirl by declaring myself allergic in Live TV and making this crisp. And I am was dead serious when I said this version was even better than the original. I should know since I ate an unholy amount of it after the pasta and wine. No wonder I am so tired…
I also made 200 cookies today and then wrapped them up in cellophane and ribbon. They are for a luncheon I am speaking at next week, so they went straight into the freezer, I think I have to put a lock on it to keep the kids away. I think the trick is to not keep any foods in the house that they are allergic too- because they can and will make themselves sick. Gaahhhhh!!!! Anyone else have freezer room for all those cookies at their house!?
Ok, blah, blah- time to move on to this sorbet. This is a favorite dessert right now, and I love that it is so simple and easy to make and gloriously does not need an ice cream maker to achieve! I love that it gets it’s creaminess from coconut milk, and gives us a chocolate fix that is not compromised! They remind me of fudgesicles…..
Recipe: Chocolate Coconut Raspberry Sorbet
- 4 cups coconut milk
- 2 cups unsweetened coconut
- 1 cup sugar (beet sugar)
- 1 cup raspberries (fresh or frozen)
- ½ cup cocoa powder, unsweetened
- In a medium saucepan bring the coconut milk, coconut, sugar and the raspberries to a simmer for about 5 minutes.
- Strain everything into a bowl. Discard of the solids.
- Rinse the saucepan of any sediments and pour the sorbet base back into the pot. Bring back to a simmer and gently whisk in the cocoa powder. Simmer for 5 minutes.
- Pour back into the bowl and set aside to cool. When the sorbet base is cooled pour it into a plastic container and put in the freezer. Let it freeze over night and then scoop and serve.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 8