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Dairy-Free Coconut Sorbet

Categories: Allergy-Free, Entertaining, Kid-friendly, Sweet
Type: Desserts and Baked Goods

This delicious creamy sorbet tastes more like a full-fledged ice cream.

Prep Time: 5M, plus chilling and freezing time

Serves: makes 4 1/4 cups


Dairy, egg, gluten, & nut free

  • 6 oz coconut powder and 3 1/2 cups water made up into thick coconut milk or 2 × 14 fl oz cans coconut milk
  • 1/3 cup superfine sugar
  • 1 tbsp shredded coconut
  • 1 tbsp rum or coconut-flavored rum

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  1. In a saucepan, combine the coconut milk with the sugar and shredded coconut. Over medium heat, stir the mixture until the sugar dissolves (about 2 minutes). Add the rum.
  2. Allow the mixture to cool to room temperature and chill for at least 30 minutes. Freeze in an ice cream maker according to the manufacturer's instructions.
  • It's worth using coconut powder rather than the canned variety if you possibly can because the taste and color are superior.
  • Watch out for coconut allergy. It is very rare, but it is worth asking if you are giving this to people you don't know.

excerpted from:

Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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