Coconut Sorbet is a famous island treat, especially around Old San Juan, Puerto Rico where street carts vendors offer frozen scoops of Coco as a refreshing antidote to the tropical heat.
From Chef Carey Yorio: "One of my favorite desserts of all time is coconut sorbet. It reminds me of traveling down to Old San Juan, Puerto Rico with my family. Hearing the ringing bell from the street cart vendor who sells coco frio (cold coconut) is the best sound you can hear as a child, especially when you’re hot and love ice cream. I got my coco fix recently after a trip to the island, and when I got home, I had to find a way to recreate it in my kitchen. After a lot of trial and error, I finally came up with this Coconut Sorbet recipe, which comes very, very close to the real thing. It has the rich coconut flavor, the icy-smooth texture and the sweet taste that transports me back to the island, and makes it my “happy” dish."
2 cans (13.5 oz.) GOYA® Coconut Milk
1 can (15 oz.) Coco GOYA® Cream of Coconut
1 1/2 cup water
1/2 cup sweetened flaked coconut, plus more for garnish, if desired.
- Blend coconut milk and cream of coconut in blender until smooth, about 1 minute. Transfer to bowl; stir in water and 1/2 cup flaked coconut. Chill until very cold.
- Process cold coconut mixture in 2-qt. ice cream maker, according to manufacturer's instructions; transfer to freezer. Freeze until firm
- To serve, scoop into dessert bowls and garnish with more flaked coconut, if desired.
Made it? Tell us about it–