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Ingredients
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Coconut Sorbet
Frangelico Creme de Cocoa
Method
Coconut Sorbet Preparation
- 1
Combine Ingredients
In a mixing bowl, combine coconut milk, granulated sugar, lime juice, coconut flakes, vanilla extract, and a pinch of salt.
- 2
Blend Mixture
Using an immersion blender or a regular blender, blend the mixture until smooth and the sugar is fully dissolved.
- 3
Chill Mixture
Transfer the mixture to an airtight container and refrigerate for at least 2 hours to chill thoroughly.
- 4
Churn Sorbet
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 5
Freeze Sorbet
Transfer the churned sorbet to a container and freeze for an additional 2-4 hours until firm.
Frangelico Creme de Cocoa Preparation
- 6
Combine Liquids
In a medium mixing bowl, combine Frangelico liqueur and creme de cocoa.
- 7
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar while continuing to whip until stiff peaks form.
- 8
Fold Together
Gently fold the whipped cream into the Frangelico and creme de cocoa mixture until well combined and smooth.
- 9
Chill
Refrigerate the mixture for about 30 minutes to allow the flavors to meld.