Chocolate-Coconut Sorbet

As you can tell, we’re really enjoying making our own homemade ice cream.  The only thing I hate (and I do HATE it) is messing with the rock salt and ice.  I dream of the day when we can get the attachment for our mixer that doesn’t require using those two items.  Such a pain!

Anyway, I digress.  This sorbet was really easy to make, since it didn’t call for the custard base like my favorite French-style ice creams do.  The only thing I did differently is that I used regular milk chocolate instead of bittersweet.  It was fantastic!  I also toasted coconut as a topping to give it some crunch.  mmmm……

Chocolate-Coconut Sorbet
Adapted from The Perfect Scoop by David Lebovitz

1 cup water
1 cup sugar
pinch of salt
8 oz milk chocolate (I used Symphony bar), finely chopped
1 can Thai coconut milk
1/2 tsp vanilla extract


Warm the water, sugar and salt in a medium saucepan until the sugar has dissolved.  Add the chocolate and whisk until well-combined.  Whisk in the coconut milk and vanilla and chill thorougly before freezing in ice cream machine.

Extra:  If you want toasted coconut as a topper, simply toast 1 cup coconut flakes (sweetened) at 350 until golden and crisp.

Chocolate-Coconut Sorbet with Toasted Coconut Topping


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