After a long weekend of traveling I am so happy to be home with my little munchkins. I am preparing for a really special event on Thursday night which I will share more about at the end of the week, but in the mean time we have something really important going on. The second grade talent show.

Lemongrass Coconut Sorbet from Heatherchristo.com

And in this second grade talent show, Pia will be performing an original version of “Timber” by Kesha. It will include rapping and a whole choreography routine that Pia put together herself. For a while she was going to sing while jump roping, but sadly she decided against it (that would have been epic!) We will have to make due with the fact that she will be doing a pitbul rap- amazing.

So in between to listening to “Timber” (the karaoke version) for the last 4 hours straight, I ate about a pint of this sorbet out of the freezer- so I thought it was appropriate to share it with you.

Lemongrass Coconut Sorbet from Heatherchristo.com

The coconut is so creamy and delicious and then the lemongrass just adds a really interesting flavor to the sorbet- it’s bright and refreshing and has a lovely aftertaste- I feel like this is also special enough that you could serve it when you had friends over- I mean lemongrass coconut sorbet is pretty fancy, right?

Lemongrass Coconut Sorbet
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart
 
Ingredients
  • 2 cans coconut milk, well shaken
  • 2 cups flaked unsweetened coconut
  • 1 stalk lemongrass coarsely chopped
  • 1 cup sugar (I used beet sugar)
  • pinch kosher salt
Instructions
  1. In a small pot, combine the coconut milk, (make sure that you spread all of the thick coconut on the lid in!) flaked coconut, lemongrass and sugar with the dash of salt.
  2. Bring to a simmer over medium-low heat and stir for about 2 minutes or until the sugar has dissolved.
  3. Take the pot off of the heat and let the lemongrass steep until the mixture has cooled completely.
  4. Strain the mixture into a bowl, pressing all of the liquid out of the flaked coconut and lemongrass.
  5. Discard the flaked coconut and lemongrass and refrigerate the coconut sorbet base until cold.
  6. You can freeze the lemongrass coconut sorbet in a machine according to manufacturers directions, or even just place in tupperwear and put straight into the freezer.
  7. Let freeze overnight, and when ready to eat scoop and serve

 

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Categorized: Dessert, Recipe Index, Vegan
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After a long weekend of traveling I am so happy to be home with my little munchkins. I am preparing for a really special event on Thursday night which I will share more about at the end of the week, but in the mean time we have something really important going on. The second grade talent show.

Lemongrass Coconut Sorbet from Heatherchristo.com

And in this second grade talent show, Pia will be performing an original version of “Timber” by Kesha. It will include rapping and a whole choreography routine that Pia put together herself. For a while she was going to sing while jump roping, but sadly she decided against it (that would have been epic!) We will have to make due with the fact that she will be doing a pitbul rap- amazing.

So in between to listening to “Timber” (the karaoke version) for the last 4 hours straight, I ate about a pint of this sorbet out of the freezer- so I thought it was appropriate to share it with you.

Lemongrass Coconut Sorbet from Heatherchristo.com

The coconut is so creamy and delicious and then the lemongrass just adds a really interesting flavor to the sorbet- it’s bright and refreshing and has a lovely aftertaste- I feel like this is also special enough that you could serve it when you had friends over- I mean lemongrass coconut sorbet is pretty fancy, right?

Lemongrass Coconut Sorbet
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart
 
Ingredients
  • 2 cans coconut milk, well shaken
  • 2 cups flaked unsweetened coconut
  • 1 stalk lemongrass coarsely chopped
  • 1 cup sugar (I used beet sugar)
  • pinch kosher salt
Instructions
  1. In a small pot, combine the coconut milk, (make sure that you spread all of the thick coconut on the lid in!) flaked coconut, lemongrass and sugar with the dash of salt.
  2. Bring to a simmer over medium-low heat and stir for about 2 minutes or until the sugar has dissolved.
  3. Take the pot off of the heat and let the lemongrass steep until the mixture has cooled completely.
  4. Strain the mixture into a bowl, pressing all of the liquid out of the flaked coconut and lemongrass.
  5. Discard the flaked coconut and lemongrass and refrigerate the coconut sorbet base until cold.
  6. You can freeze the lemongrass coconut sorbet in a machine according to manufacturers directions, or even just place in tupperwear and put straight into the freezer.
  7. Let freeze overnight, and when ready to eat scoop and serve

 

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