Sorbet With Coconut Sauce Recipes

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.

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.

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.

Steps:

• 1. Bring the water, sugar, and salt to a boil in a small saucepan over medium-high heat, stirring until the sugar is dissolved. Reduce the heat and simmer for 3 minutes. Remove from the heat and cool to room temperature.
• 2. Transfer the sugar syrup to a small bowl and refrigerate, tightly covered, for at least 1 hour, until thoroughly chilled, or for up to 2 days.
• 3. Whisk together the coconut milk and lychee juice in a large glass measure or bowl. Whisk in the chilled syrup and lime juice. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer container and freeze for at least 2 hours before serving. (The sorbet is best served on the day it is made.)
• 4. Spoon the sorbet into serving bowls or glasses to serve.

Steps:

• Combine the coconut milk with 3/4 cup sugar and taste; add more sugar if you like. Add the vanilla and stir.
• Freeze in an ice cream machine according to the manufacturer's instructions or spread in a roasting pan or on a baking sheet and freeze, stirring once every 30 minutes or so until it achieves the desired consistency (figure at least 2 hours using this method).
• Serve as soon as possible after making or freeze and let "warm" in the refrigerator for 30 minutes before serving.

Steps:

• In a bowl whisk together ingredients. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.

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.