Toasted Coconut and Brown Sugar Sorbet With Cardamom

A creamy coconut milk-based sorbet with toasted coconut pieces and warm spicy cardamom.

Author: ediblevegetable.com

Serves: 10 (2 scoops each)

Ingredients

♦5 cups thick coconut milk

♦1 cup water

♦2 cups brown sugar

♦¾ cup unsweetened coconut flakes, toasted

♦½ tsp cardamom

♦optional: 3 strands saffron

♦optional: toasted salted pistachios for topping

Directions

►Prepare your ice-cream maker in advance. If it needs to be frozen a day in advance, make sure it's ready for when you make the sorbet batter.

►Place the coconut milk and water (and saffron) in a large pot over medium heat. Whisk together well so that the coconut milk is completely combined (it sometimes separates in the can). Stir regularly as the liquid warms to make sure you don't scorch it.

►After the liquid is warm, add in the sugar and cardamom. Continue to whisk the liquid as the sugar dissolves.

►When the sugar is completely dissolved in the liquid, add in the toasted coconut pieces.

►Place the sorbet batter in the refrigerator and allow it to chill completely, at least three to four hours, or overnight.

►When the batter is completely chilled, set up your ice cream maker according to its instructions.

►Turn on the ice cream maker and allow it to begin mixing.Pour in the sorbet batter slowly. Allow the ice cream maker to mix for 20 - 30 minutes, depending on the consistency of the sorbet.

►At the end of 30 minutes, if the sorbet is still slushy, place it in a shallow lidded dish and place in the freezer until solid, about two to three hours more.

►Serve scooped in bowls with the pistachios sprinkled on top.

Notes

If your coconut is raw, simply spread it on a baking sheet and toast it at 350 degrees in the oven until somewhat golden brown (10-12 minutes).

My ice cream maker is the Kitchen Aid brand freezable bowl that attaches to a stand mixer. It brings ice creams and sorbets to a soft-serve consistency, but never much harder, so I usually freeze my ice creams and sorbets further in the freezer, per the recommendation in the instructions for that bowl. I imagine that the process is simpler for the old-fashioned ice cream makers with salt and ice, since you can keep them cold and mixing for much longer than 30 minutes.

After the sorbet has been in the freezer for a while, it will get very hard. To serve it at perfect consistency, place the sorbet in its storage dish in the microwave for about 30 - 45 seconds. This should not melt the sorbet at all, but make it very workable with a good ice cream scoop. Make sure you use a good ice cream scoop with a release lever for the perfect looking scoops when you serve it.

Nutrition information

Serving size: 2 scoops Calories: 335 Fat: 20.5g - 32% Saturated fat: 18.6g - 93% Trans fat: 0g Carbohydrates: 33.1g - 11% Sugar: 31.3g Sodium: 48 mg - 2% Fiber: .8g - 3% Protein: 1.9g Cholesterol: 0mg