Coconut Sorbet from HeatherChristo.com

This is the most simple and beautiful sorbet (as sorbets often are!) and I have been making it since long before we ever discovered our allergies. Only, it has kind of just gotten better with time and tweaks here and there.

I just think it is such an awesome replacement for vanilla ice cream with Summer fruit desserts like Strawberry-Rhubarb Galette and Raspberry Crisp (both vegan and gluten-free). Also, (obviously) it is amazing on it’s own or in a big bowl filled with fresh berries. Basically any way that you want to indulge- JUST DO IT!

Triple Coconut Sorbet from HeatherChristo.com

Triple Coconut Sorbet
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart
 
Ingredients
  • 1 14-ounce can unsweetened coconut cream
  • 1 14-ounce can full fat unsweetened coconut milk
  • 2 cups flaked unsweetened coconut
  • ½ teaspoon vanilla extract
  • 1 cup sugar (we used beet sugar)
  • dash salt
Instructions
  1. In a small pot, combine the coconut milk, coconut cream, flaked coconut, vanilla and sugar with the dash of salt.
  2. Bring to a simmer over medium-low heat and stir for about 2-3 minutes or until the sugar has dissolved.
  3. Take the pot off of the heat and let sit until it has cooled, stirring often to hasten the process. Strain the mixture into a bowl, pressing all of the liquid out of the flaked coconut.
  4. Discard the flaked coconut and refrigerate the coconut sorbet base until cold. (By the way you could TOTALLY keep the flaked coconut in the sorbet if you like the texture!)
  5. Freeze the coconut sorbet in a machine according to manufacturers directions, or even just place in a tupperwear or metal loaf-pan and put straight into the freezer.
  6. Let freeze at least 4 hours and up to overnight, and then scoop and serve with fresh berries.

 

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Categorized: Dessert, Recipe Index, Vegan
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Coconut Sorbet from HeatherChristo.com

This is the most simple and beautiful sorbet (as sorbets often are!) and I have been making it since long before we ever discovered our allergies. Only, it has kind of just gotten better with time and tweaks here and there.

I just think it is such an awesome replacement for vanilla ice cream with Summer fruit desserts like Strawberry-Rhubarb Galette and Raspberry Crisp (both vegan and gluten-free). Also, (obviously) it is amazing on it’s own or in a big bowl filled with fresh berries. Basically any way that you want to indulge- JUST DO IT!

Triple Coconut Sorbet from HeatherChristo.com

Triple Coconut Sorbet
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart
 
Ingredients
  • 1 14-ounce can unsweetened coconut cream
  • 1 14-ounce can full fat unsweetened coconut milk
  • 2 cups flaked unsweetened coconut
  • ½ teaspoon vanilla extract
  • 1 cup sugar (we used beet sugar)
  • dash salt
Instructions
  1. In a small pot, combine the coconut milk, coconut cream, flaked coconut, vanilla and sugar with the dash of salt.
  2. Bring to a simmer over medium-low heat and stir for about 2-3 minutes or until the sugar has dissolved.
  3. Take the pot off of the heat and let sit until it has cooled, stirring often to hasten the process. Strain the mixture into a bowl, pressing all of the liquid out of the flaked coconut.
  4. Discard the flaked coconut and refrigerate the coconut sorbet base until cold. (By the way you could TOTALLY keep the flaked coconut in the sorbet if you like the texture!)
  5. Freeze the coconut sorbet in a machine according to manufacturers directions, or even just place in a tupperwear or metal loaf-pan and put straight into the freezer.
  6. Let freeze at least 4 hours and up to overnight, and then scoop and serve with fresh berries.

 

Recipe by Heather Christo (http://heatherchristo.com)