Coconut Sorbet
Puerto Rican recipes
Sweet
Dessert
Easy
5'
Coconut Sorbet is a famous island treat, especially around Old San Juan, Puerto Rico where street carts vendors offer frozen scoops of Coco as a refreshing antidote to the tropical heat. But before you book a flight to the Island, try this easy Coconut Sorbet recipe that captures the authentic flavor. The key: two coconut superstars: Coco GOYA® Cream of Coconut, which adds sweet coconut taste and GOYA® Coconut Milk, which imparts creamy- smooth texture. Simply mix, process in your ice cream machine, and take a tropical vacation in your kitchen.
Ingredients
Necesary
- 2 cans of of Coconut Milk
- 1 can of of Coconut Cream
- 1 cup of water
- 0.5 cup of of Grated coconut
Optional
Preparation
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Blend coconut milk and cream of coconut in a blender until smooth, about 1 minute. Transfer to a bowl; stir in water and ½ cup flaked coconut. Chill until very cold.
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Process cold coconut mixture in 2-qt. ice cream maker, according to manufacturer's instructions; transfer to freezer. Freeze until firm.
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To serve, scoop into dessert bowls and garnish with more flaked coconut, if desired.
