A refreshing Sorbet with a creamy and light texture. Fresh coconut adds divine flavor and texture. Chocolate chip shards are mixed in at the end of churning. Enjoy this Coconut Chocolate Chip Sorbet year-round with minimal effort.
Coconut Sorbet (without chips) recipe included
Both Recipes Given: Chocolate Chip Coconut Sorbet and Coconut Sorbet
Now you have flexibility – Both recipes are delicious – you’re choice!
Served here with my Homemade Almond Joy Bars
How to Make the Sorbet:
So Simple!
Combine
- 3/4 cup fresh coconut
- 3/4 cup filtered water
- 2 cans coconut milk (not “lite”) refrigerated; cold
- pure cane sugar
- Lyle’s golden syrup (can use non GMO corn syrup
- pure vanilla extract
Now time for some fun! Steam in the chocolate mixture for “chips”
What I Love about this recipe:
Well first, it’s quite simple to make. The texture is very creamy, with bits of fresh coconut and shards of chocolate mixed in. It has a lighter quality then ice cream, and a very delicious natural flavor. Mostly, it is very refreshing! – And not overly sweet.
The Method is So Simple!
- Heat 1/4 cup coconut milk and 2/3 cups sugar, just to melt the sugar, cool
- Add all ingredients to a blender, run until the coconut is chopped into small bits
- Process immediately in a ice cream maker
- Makes 1 quart (2 pints)
For the Chocolate Chip Mix-In:
- I do not use chocolate chips or shaved chocolate!
- You will simply melt chocolate with a small amount of coconut oil in the microwave.
- When still warm – swirl the chocolate into the ice cream after it has just hardened. Yes – you will take the cover off! Use a pyrex measuring cup to add the warn chocolate in thin streams – Makes chocolate shards throughout the ice cream!
(Similar to a chocolate hard shell topping.) Genius.
Make these Amazing Mini Almond Joy Bars!
Enjoy this wonderful recipe!
Karen
ALSO SEE:
All of My Ice Creams and Frozen Yogurts
Chocolate Chip Coconut Sorbet… with Fresh Coconut – It’s Vegan
Equipment
- 1 ice cream machine
Ingredients
Coconut Sorbet:
- 1 cup cold filtered water
- 3/4 cup fresh coconut meat*, 1 inch chunks
- 2 cans coconut milk, refrigerated, not "lite"
- 2/3 cup pure cane sugar
- 1/4 cup Lyle's golden syrup, (can use non GMO corn syrup)
- 1/2 teaspoon pure vanilla extract
- 1 pinch sea salt
Chocolate Chip Mix in:
- 5 tablespoons dark chocolate chips , or chopped dark chocolate
- 1 teaspoon organic coconut oil
Instructions
Coconut Sorbet:
- Refrigerate coconut milk before starting.In a small skillet, heat 1/4 cup coconut milk and 2/3 cups sugar. Cook over low heat just to melt the sugar. Set aside and cool completely, about 30 minutes.
- Add to the carafe of a blender: all coconut milk, water, coconut meat, golden syrup, vanilla and a pinch of sea salt.Blend on medium speed for 10 seconds. Look at the texture – you want the fresh coconut into small bits, about 1/8 inch.
- Add cooled sugar mixture, pulse in.
- Add the mixture to an ice cream machine and churn until hardened. Store in 2 pints containers or a quart sized one in the freezer.
Chow to make "Chocolate Chip Mix-In:
- Add chocolate and coconut oil to a small bowl, melt in the microwave. Stir well. DO THIS as the sorbet has almost finished churning.Open the top, while churning – drizzle the chocolate mixture in, continuing as it churns. chocolate will harden into small flakes! If churning into two batches, use half of chocolate mixture in each, making sure it is warm.
NOTE:
- This sorbet is to be made as directed, the sorbet mixture should be churned immediately and not refrigerated first. (If refrigerated, will cause fat solids to harden.
Notes
If churning into two batches, use half of chocolate mixture in each, making sure the chocolate is warm.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 251kcalCarbohydrates: 23gProtein: 2gFat: 18gSaturated Fat: 16gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 16mgPotassium: 190mgFiber: 1gSugar: 20gVitamin C: 1mgCalcium: 15mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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