Chocolate Coconut Sherbet

Name: Chocolate Coconut Sherbet
Yield: About 1 quart
Ingredients: 1 cup water; 1 cup sugar; 5 ounces bittersweet chocolate; 2 cups canned Thai coconut milk; 1 tablespoon dark rum

Coconut Dessert Chocolate Vegan Vegetarian

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About 1 quart

11 Ratings

Ingredients (5)

1 cup water
1 cup sugar
5 ounces bittersweet chocolate
2 cups canned Thai coconut milk
1 tablespoon dark rum

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Nutritional Information

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.

from: Room for Dessert by David Lebovitz

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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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