I wanted to make a dessert for a good friend and his boys who have many food allergies. I knew his favorite was coconut sorbet and since I just happened to discover my mom’s ice cream maker sitting unused in their garage as we were helping to reorganize it was the time to try it. It didn’t take too long to find a recipe that was easy and it turned out a little too delicious. Please remember it is coconut milk, gluten and dairy free, but not fat free!
Did you know a coconut has a soft spot? My mom discovered it since we like to drink coconut water from the coconut so much. She would shave it down as much as possible before cutting into it and found it. Before we would just strike it quick and hard with a butchers knife to get through but you might catch your fingers too! This is probably how monkeys can drink the water before they completely break it up to get the meat. If it was all too soft it would break too easily and they wouldn’t get water. Wonderfully made by God!
I got the recipe from The Hungry Mouse. It only takes 3 ingredients! And as The Hungry Mouse recommends make sure to buy coconut milk without all the extra additives (Thai Kitchen brand) and don’t go with lowfat. If you’re going to enjoy coconut sorbet go all the way! And one of these days I may try making it from real coconuts…
The recipe called for way too much sugar for my taste. You can always add more before you throw it in the ice cream maker. Here’s recipe with my adjustment:
3 cans (13 oz) coconut milk
3/4 cup sugar
2 tsp vanilla extract
With 3 cans you’ll have to definitely throw in freezer to harden or you’ll have more shake than sorbet. If you’d like to eat right away go with 2 cans and 1/3 cup sugar.
Throw everything in a blender and blend until bubbly. Then put in ice cream maker according to instructions. Pour into freezer safe container with plastic wrap on top and freeze until consistency you desire.
You will more than enjoy!!!