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Dairy-Free Coconut Sorbet

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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

Ingredients:

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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Directions:

  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.
Tips:
  • 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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