Chocolate Coconut Sherbet
Room for Dessert
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.
- 1 cup water
- 1 cup sugar
- 5 ounces bittersweet chocolate
- 2 cups canned Thai coconut milk
- 1 tablespoon dark rum
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.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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