Why oh why have I lived this long without making my own coconut ice cream?! Thankfully, Sharon Glass‘s gorgeous recipe book Sweet Endings introduced me to a recipe I’ll probably be making for years to come 🙂 As mentioned previously, I’m able to share it with you too. And the bonus is that you don’t need a fancy ice-cream machine to make this either.
1 C sugar
1 C water
610 g tinned coconut milk
1/3 C desiccated coconut
1. Heat sugar and water to dissolve, simmering for 3 minutes.
2. Cool completely, then mix together with the coconut milk and coconut.
3. Place in a shallow freezer tray for 2 hours until solid.
4. Break up with a fork and then pulse in a food processor until creamy. Return to the freezer until needed.
There! I mean, could it get any easier than that? I combined this sorbet with some Mainstay Piña Colada cocktail mix to create fabulous, creamy drinks. (PS: if you’re planning to use this for drinks, you may want to leave out the desiccated coconut if you don’t like the texture.)
This weekend I made three dessert recipes that were so decadent and delish that I just had to share them with you. They’re all creations of South Africa’s very own celebrity chef, Sharon Glass – who’s just as famous in the US of A, by the way. But let me back up here for a minute…
First of all, you may wonder why I’d make three desserts in one weekend (especially considering the belt-tightening fifth goal on my 101 list)! It was all for a good cause: spoiling a dear friend of mine with a special dinner for her birthday. And strictly speaking, only two of the recipes formed part of the actual dessert. The third was used in creating our drinks: the yummiest piña coladas ever! 😉
Here’s a pic to whet your appetite:
And here are my links to the recipes, reproduced with permission:
1. Coconut sorbet
3. Amarula yoghurt panna cotta
The fourth course in our fancy dinner was a palate cleanser – or, as Ninja quipped later after a little too much wine, a ‘planet cleanser’! This was the only recipe on our menu that I didn’t adapt or rework at all. The recipe I used is here.
Unfortunately, even though I made this the day before, it didn’t freeze properly in time for our meal. So it came out looking more like lemon and thyme spittle. But it was edible spittle, nonetheless 😉 If I make it again I’ll freeze it for several days beforehand.
Adding a sorbet to the menu was a good idea, but this one turned out very sour. We barely sampled a teaspoon each, and our palates were thoroughly scoured (and the planet too, no doubt). Although the recipe needs adjustment to get rid of the hardcore acidity, it was refreshing and did its job in preparing our mouths for the flavours of the main course.