Don't mind the melted look of the sorbet in the photo photo below, I promise it freezes well, yet it still easy to scoop. I find it difficult to photograph frozen treats quickly enough in the heat of the summer sun.
When we first moved to Miami we were all about tropical drinks and determined to make a perfect piña colada. We tried many brands of cream of coconut before finding Coco Real which I highly recommend. We bought it a liquor store, however I've also seen it in the baking aisle at The Fresh Market. Be sure to buy cream of coconut and not coconut cream.
Living in a 1,000 square foot apartment has made me re-evaluate just how many kitchen items I need. I recently ditched my juicer but my Cuisinart ice cream maker has a permanent place in my home.
Now that it's dusted off, I'd like to use it more often. Especially since it won't cool down here until December. Anyone have ice cream, gelato or sorbet recipe recommendations?
Ingredients (makes 5 cups)
- 3 cups roughly chopped fresh pineapple
- 1 cup coconut water
- 1/3 cup sugar
- 1 cup light coconut milk
- 2/3 cup cream of coconut
- The day before, freeze the bowl of your ice cream maker.
- In a blender, combine the pineapple, coconut water and sugar, blending until smooth.
- Pour blender mixture into a medium bowl, then whisk in coconut milk and cream of coconut. Cover and refrigerate for 2 hours.
- Pour mixture into bowl of ice cream maker, then process for 15 minutes or according to the instructions for your ice cream maker.
- Transfer sorbet to a freezer-safe container; cover and freeze for 2 hours or until firm.
Recipe Source: Cooking Light - June 2011
Powered by Recipage