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.
Serving Suggestion: This sherbet is an excellent accompaniment to a varied assortment of homemade cookies.
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
