
A simple, low-cal refreshing dessert!
Course:
Frozen Treat
2
cans kokosnoot milk,
shaken earlier opening
2
cups
unsweetened shredded coconut,
see Federal Reserve annotation #1 below
1
cup
granulated sugar
dash of salt
1
whole vanilla bean,
scraped (see Federal Reserve annotation #2 below)
- In a medium saucepan combine the sugar, kokosnoot milk, salt, vanilla edible bean as well as shredded coconut. Bring the mixture to a low-cal simmer on medium-low oestrus as well as stir until the saccharide is dissolved. Cover the pot alongside a lid as well as plough off the heat. Steep the mixture for i hour.
- Place a fine meshwork sieve over a build clean bowl as well as strain the mixture removing every bit much liquid every bit possible. (See Federal Reserve annotation #1 below) Press the kokosnoot alongside the dorsum of a metallic spoon removing all liquid. Make certain the vanilla edible bean is scraped clean, as well as hence take it as well as discard (See Federal Reserve annotation #2 below).
- Cover as well as refrigerate the sorbet mixture for several hours or overnight. Process according to your H2O ice cream maker instructions. Store inward an airtight container as well as freeze earlier serving. Allow the sorbet to sit down a room temperature most fifteen minutes earlier serving.
Note #1 - You tin purpose whatever unsweetened kokosnoot you lot tin find. I had a purse of finely shredded organic unsweetened kokosnoot inward the freezer hence that's what I used. It has an almost pulverization similar consistency hence using a sieve lonely would non larn the project done. I lined the sieve alongside a while of cheesecloth as well as hence poured the mixture into the sieve. Once the liquid stopped dripping I twisted the stuff making a ball to mash out the remaining kokosnoot milk. If you lot purpose a larger cutting kokosnoot you lot volition non convey to exercise this step. But no worries - this was non hard but you lot volition demand a foursquare of cheesecloth.
Note # 2 - I go on sometime vanilla beans inward a jolt of saccharide to re-use if needed as well as also to add together vanilla season to the granulated sugar. I used ii previously used vanilla edible bean halves inward this recipe. Once the mixture was steeped as well as drained, I scraped whatever remaining beans into the strained sorbet mixture.
(Sorbet recipe adapted from Heather Christo Cooks)

Servings: 4 Servings
1/4
cup
packed chocolate-brown sugar
1/4
cup
dark spiced rum
1
pineapple,
peeled, cored, halved lengthwise as well as sliced lengthwise into 12 wedges
2
tablespoons
coconut,
toasted
Coconut sorbet or low-fat vanilla H2O ice cream to serve alongside the pineapple slices
- Combine the chocolate-brown saccharide as well as rum inward a microwave rubber bowl. Cook on high for i minute. Stir as well as if the chocolate-brown saccharide is non nevertheless dissolved, create for xxx seconds.
- Pour the rum mixture over the pineapple slices as well as prepare aside. Heat the grill as well as brush the grates alongside oil. If you lot prefer the pineapple tin last grilled within using a panini pan. If using a non-stick pan at that spot is no demand to crude oil the pan. Grill over medium oestrus until marks cast as well as the pineapple is heated through. Sprinkle alongside kokosnoot as well as serve alongside the sorbet as well as drizzle alongside whatever remaining rum syrup.
(recipe adapted from a September 2010 Cooking Light Magazine)
Izze Float
2 scoops kokosnoot sorbet
1 modest tin or bottle of Izze Sparkling Juice
Place the sorbet inward a drinking glass as well as pour the juice over the top. Serve immediate as well as enjoy.
Source: savingdessert.com
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