Ingredients (5)
- 1 cup water
- 1 cup sugar
- 5 ounces bittersweet chocolate
- 2 cups canned Thai coconut milk
- 1 tablespoon dark rum
- Calories238
- Fat13.89g
- Saturated fat11.07g
- Trans fat
- Carbs30.32g
- Fiber0.84g
- Sugar27.69g
- Protein1.51g
- Cholesterol
- Sodium8.6mg
- Nutritional Analysis per serving (10 servings) Powered by
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This is a good nondairy dessert with a nice creamy texture. The first time I made this at [the now-defunct San Francisco restaurant] Monsoon, I watched a hostess’s eyes light up as she tasted a spoonful and blurted out with abandon, “This is better than a Mounds bar!” I consider that a compliment.
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Instructions
- 1Heat the water and sugar until the sugar has completely dissolved.
- 2Coarsely chop the chocolate, add it to the syrup, and whisk until the chocolate has completely melted. Remove from the heat and stir in the coconut milk and rum.
- 3Chill thoroughly, then freeze in an ice cream maker according to the manufacturer’s instructions.
Serving Suggestion: This sherbet is an excellent accompaniment to a varied assortment of homemade cookies.
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