• 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
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Ingredients

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Directions

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

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  • 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.

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  • 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; 8 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 15 mg cholesterol; 34 mg sodium. 53 mg potassium; 29 g carbohydrates; 0 g fiber; 25 g sugar; 2 g protein; 146 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

Reviews

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