Coconut Sherbet

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

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5.0 by 2 people

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  • Makes: 12 servings
  • Makes: 6 cups
  • Prep: 20 mins
  • Chill: 4 hrs
  • Freeze: according to manufacturer's directions + 4 hours

Coconut Sherbet

Reviews (0)

5.0 by 2 people

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Directions

  1. In a small saucepan combine the water and gelatin; heat and stir until gelatin dissolves.
  2. 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.
  3. In a 1- to 2-quart ice cream freezer, freeze chilled mixture according to manufacturers directions. If desired, transfer to a freezer container. Cover and ripen in the freezer for at least 4 hours.

From the Test Kitchen

Editor's Note:

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

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Nutrition Facts (Coconut Sherbet)

  • Per serving:
  • 190 kcal ,
  • 8 g fat
  • (5 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 15 mg chol. ,
  • 34 mg sodium ,
  • 29 g carb. ,
  • 0 g fiber ,
  • 25 g sugar ,
  • 2 g pro.
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