Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Coconut Vanilla Sorbet

on February 15, 2016

 

When you’re looking for a cool treat that’s light and refreshing, you need to try my Coconut Vanilla Sorbet.

 

Prep Time: 30 minutes for churning
Inactive Prep Time: 49 hours
1). 1 hour to steep cooked coconut mixture before cooling.
2). 24 hours to chill (refrigerate before going into the ice cream machine)
3). 24 hours to freeze the sorbet mixture.
Total Time: 49 hours 30 minutes
Yields: 4 servings

Cooking Time and Temperature:
Medium-low heat, long enough to *scald the coconut milk mixture. Turn the heat off and steep for 1 hour.
Ice Cream Machine Churning Time:
30 minutes or until the mixture starts to thicken.

Ingredients:
2 13.5-ounce cans of unsweetened coconut milk
1 1/4 cups of granulated sugar
1 1/2 cups of coconut water
1 whole vanilla bean, halved, seeded, and scraped
1 spring of fresh mint leaves
pinch of Kosher salt
1/2 cup unsweetened coconut, toasted for garnish

Directions:
Combine the coconut water, sugar, 1 sprig of fresh mint leaves, vanilla bean (including the pod), salt, and coconut milk into a saucepan set over med-low heat. Bring the mixture just up to the scalding point stirring occasionally. You want to make sure all the sugar dissolves completely.  Remove from the heat. Let the mixture steep for 1 hour. Strain into a bowl, removing the mint and vanilla pod.

Next, cover and refrigerate the mixture for 24 hours.

Note: Refrigerate the bowl insert, for the ice cream maker, overnight. Pour the mixture into the frozen freezer bowl, turn the machine on and churn for 30 minutes.

Note: Don’t worry if the mixture doesn’t thicken as much as you’d like. Whenever any type of sugar and water mixture is used, without the proteins that eggs add, there becomes a lower freezing temperature.

Transfer the mixture into an airtight container, place into the freezer for 24 hours.

Place your dessert glasses in the freezer for 30 minutes before serving. Remove the Coconut Sorbet from the freezer for 10 minutes before serving. Sprinkle some toasted coconut over the top and garnish with a sprig of fresh mint.

Toasted Coconut:
Add unsweetened coconut to a dry sauté pan over medium-low heat. Swirl the pan around until you start to smell the coconut flakes and they become a light golden brown color.

*Scald: As the liquid heats, bubbles will appear around the outer rim, just under the boiling point.

 

 

Advertisements

One response to “Coconut Vanilla Sorbet

  1. kathybruton2 says:

    This looks divine!

Your comments are wanted and welcomed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: