Katherine recently mentioned a coconut lime sorbet (served with a friendly helping of tequila on top) and I got a little obsessed. Luckily this is about the easiest thing in the world to make. I have a very responsible, pantry-friendly, delicious pasta recipe on the docket, but I sort of think this needs to happen first.


White stuff is difficult to photograph. But you should know that this comes out better than any dairy- or egg-based ice cream I’ve made (the fattiness of coconut milk is key) and even when it’s frozen solid it has a slightly moussey texture.

Coconut Lime Sorbet
makes about a pint and a half

1 15-oz. can coconut milk (full-fat)
1/2 C brown sugar
zest of 1 lime
1/4 C fresh lime juice
1 T vanilla extract

In a small saucepan over medium heat, stir together the coconut milk and sugar until the mixture is warm and the sugar is dissolved. Remove from heat. Stir in the remaining ingredients and chill overnight. Process in an ice cream maker, move the sorbet to another container, and freeze 20 minutes. Zest a little extra lime on top, especially if you’re trying to photograph this white mess. Serve.

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