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Chocolate Chip Coconut Sorbet... with Fresh Coconut - It's Vegan
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5 from 1 vote

Chocolate Chip Coconut Sorbet... with Fresh Coconut - It's Vegan

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert, Sorbet, Vegan Ice Cream
Cuisine: American
Keyword: coconut chip sorbet
Servings: 10 servings, makes one quart
Author: Karen Sheer a zest for life

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: 251kcal | Carbohydrates: 23g | Protein: 2g | Fat: 18g | Saturated Fat: 16g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 190mg | Fiber: 1g | Sugar: 20g | Vitamin C: 1mg | Calcium: 15mg | Iron: 3mg