Sorbet With Coconut Sauce Recipes

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MING'S PERFECTLY SIMPLE COCONUT SORBET



Ming's Perfectly Simple Coconut Sorbet image

This is the essence of elegance--simple, pure and clean tasting--a lovely sorbet for cleansing the palate between courses of an asian meal or for making Ming's fabulous Asian Banana Split, posted here on Zaar. Cooking time is chilling and freezing time.

Provided by Chef Kate

Categories     Frozen Desserts

Time 3h15m

Yield 1 pint

Number Of Ingredients 3

2 (14 1/2 ounce) cans coconut milk
1 1/2 cups shredded coconut
1 cup sugar

Steps:

  • In a medium saucepan, combine the ingredients and bring to a boil, stirring until sugar is completely dissolved.
  • Remove from heat, cool, then refrigerate until fully chilled.
  • Freeze in an ice cream maker according to manufacturer's directions.

Nutrition Facts : Calories 4537.4, Fat 189.5, SaturatedFat 176.7, Sodium 676.5, Carbohydrate 723.2, Fiber 8, Sugar 701.9, Protein 14.1

COCONUT SORBET



Coconut Sorbet image

Delicious, refreshing dessert. Perfect for coconut lovers on a hot summer day. Easily altered by toasting the coconut or serving with chocolate, fresh raspberries, or pineapple.

Provided by lpattan

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 55m

Yield 4

Number Of Ingredients 4

1 (13.5 ounce) can coconut milk
6 ¾ fluid ounces water
½ cup white sugar
½ cup unsweetened coconut flakes

Steps:

  • Pour coconut milk into a container. Fill the empty can halfway with water and add to the coconut milk. Whisk in sugar until dissolved. Stir in coconut flakes.
  • Cover and freeze until chilled, about 30 minutes.
  • Pour coconut mixture into an ice cream maker and churn according to manufacturer's instructions until soft and creamy, 15 to 20 minutes.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 30.4 g, Fat 28 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 24.8 g, Sodium 18.3 mg, Sugar 25.8 g

COCONUT SORBET



Coconut Sorbet image

Provided by Food Network

Yield 3 cups coconut sorbet

Number Of Ingredients 3

8 ounces sweetened coconut milk
16 ounces water
1/4 cup toasted coconut

Steps:

  • Combine the coconut milk and water and chill for several hours in the refrigerator.
  • Freeze the mixture in an ice cream freezer according to the manufacturers instructions. Add the toasted coconut to the frozen coconut sorbet by stirring in using a spoon. Keep frozen until ready to serve.

QUICK COCONUT SORBET



Quick Coconut Sorbet image

Categories     Rum     Fruit     Dessert     Quick & Easy     Frozen Dessert     Coconut     Summer     Bon Appétit     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups

Number Of Ingredients 3

1 15-ounce can cream of coconut (such as Coco Lòpez)*
1 cup ice-cold water
1/4 teaspoon rum extract

Steps:

  • Whisk all ingredients in medium bowl. Transfer to 11x7x2-inch glass baking dish. Freeze until frozen, stirring every 30 minutes, about 3 hours. (Can be made 2 days ahead. Cover and keep frozen.)
  • *Available in the liquor department of most supermarkets nationwide.

SORBET WITH COCONUT SAUCE



Sorbet With Coconut Sauce image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Puree 1 1/4 cups light coconut milk, 2 tablespoons dark brown sugar, 6 mint leaves and 1/8 teaspoon each cayenne pepper and kosher salt in a blender. Scoop mango sorbet into bowls, drizzle with the coconut sauce and top with chopped pistachios.

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