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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pint 1197g Recipe makes 1 pint) |
||
| Calories 3121 | ||
| Calories from Fat 1814 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 201.6g | 310% | |
| Saturated Fat 178.8g | 893% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 794mg | 33% | |
| Potassium 1341mg | 38% | |
| Total Carbohydrate 338.1g | 112% | |
| Dietary Fiber 25.2g | 100% | |
| Sugars 312.8g | ||
| Protein 27.1g | 54% | |
Ming's Perfectly Simple Coconut Sorbet
By: Chef Kate
May 29, 2006
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.
1 pint
Ingredients
- 2 (14 1/2 ounce) cans coconut milk
- 1 1/2 cups shredded coconut
- 1 cup sugar
Directions
1
In a medium saucepan, combine the ingredients and bring to a boil, stirring until sugar is completely dissolved.2
Remove from heat, cool, then refrigerate until fully chilled.3
Freeze in an ince cream maker according to manufacturer's directions.
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Browse similar recipes by category
- Course > Desserts > Frozen
- Main Ingredient > Fruit > Nuts > Coconut
- Main Ingredient > Fruit > Tropical
- Cuisine > Asian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Quiltingqueen
On Jun 20, 2009
This was good but we thought it was a little rich. I think next time we will try to add some water so it has a little more of a sorbet feel to it. We also only added 1/4 cup of coconut and next time probably will leave that out. It was really good with fresh strawberries on top.
From: evelyn/athens
On Jul 8, 2008
I love this sorbet! It couldn't be simpler. I added some chunks of mango as the mixture started to thicken in the ice cream maker. Served Cinnamon Wontons alongside. Perfect!
From: 2Bleu (Bird&Buddha)
On Jul 26, 2008
I halved this recipe and used half and half for the coconut milk, and also did not heat the mixture. Since we do not have an ice cream maker, I sealed up all the ingredients into a quart size zip lock bag, then put that into a gallon size bag filled with ice and ice cream salt. I then shook the bag for about 20 minutes, and had instant ice cream. The flavor of the coconut is grand! Next up.... Coconut Popsicles! Thanks for posting. 
From: MamanOf3
On Aug 21, 2007
I made this sorbet for our church ice cream social (which was rained out and thus cancelled). So, our family enjoyed every last bit of it. We loved it. This time, I'm going to add 1/4 cup of lime juice to a double batch. I know it'll be scrumptious. Thanks for a great recipe for our lactose free family.
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