Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Learn how to make sherbet with tropical flair! This Coconut Sherbet recipe gets its island-inspired flavor from a can of unsweetened coconut milk.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
20 mins
chill:
4 hrs
total:
4 hrs 20 mins
Servings:
12
Yield:
6 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan combine the water and gelatin; heat and stir until gelatin dissolves.

    Advertisement
  • Add half-and-half and sugar. Cook and stir until sugar dissolves. Transfer mixture to a large bowl; whisk in coconut milk until smooth. Cover and chill for at least 4 hours or up to 24 hours.

  • In a 1- to 2-quart ice cream freezer, freeze chilled mixture according to manufacturer's directions. If desired, transfer to a freezer container. Cover and ripen in the freezer for at least 4 hours.

Editor's Note:

For an added treat, drizzle with the best chocolate sauce you can make or find.

Nutrition Facts

190 calories; fat 8g; cholesterol 15mg; saturated fat 5g; carbohydrates 29g; mono fat 1g; sugars 25g; protein 2g; vitamin a 145.8IU; vitamin c 0.6mg; riboflavin 0.1mg; vitamin b12 0.1mcg; sodium 34mg; potassium 53mg; calcium 40.4mg; iron 0.5mg.
Advertisement