We live near an ice cream truck garage and in the summer a truck passes about every five minutes, so we’re constantly placed in the role of being mean parents who won’t buy ice cream. We tried for as long possible to keep up the ruse that it was actually just a “music truck,” but eventually our daughter wised up. While we don’t buy ice cream from the truck a lot, we do sometimes buy coconut ices from the pushcart as a summer treat.
With shredded coconut and the distinct flavor of cardamon, this coconut sorbet is like a more sophisticated version of that coconut ice. Kids will like it, but it also makes a nice dessert for grown-up company.
A few notes on the recipe. Shredded coconut is not to everyone’s liking. It does lend a bit of body to the sorbet, though. Feel free to reduce the amount, reduce it to a fine dice, or give it a few pulses in the food processor.
Dairy- and Egg-Free Coconut Sorbet
2 cans light coconut milk
3/4 cup sugar (add more if there are texture problems)
1 1/2 cups shredded unsweetened coconut
1/2 teaspoon crushed cardamon pods
2 tablespoons vanilla extract
Heat the ingredients in a medium saucepan until the sugar dissolves. Put the spices in a tea ball and hang from the side of the pan while you heat the coconut milk. Remove from heat and stir in the vanilla extract. Chill the mixture, including tea ball, fully–overnight if you can. Process with your ice cream maker, and then freeze the sorbet for at least three hours. Homemade sorbet has the best texture in the first few days after it’s made, so try and enjoy it right away.