Creamy CocoNana Sorbet

Jun 1

Written by:
6/1/2011 7:16 AM  RssIcon



Creamy CocoNana Sorbet

Okay, not a true sorbet, considering the cream, but more so than a gelato or ice cream; at any rate it is a delightfully creamy frozen concoction! It’s gonna be a hot day and you need a nice ‘pick me up’ to help you survive the heat. The ripe bananas on the counter are crying out to you. So the natural cool-down is a creamy coconut banana sorbet with the finishing touch of vanilla rum.

3 cups hot water
8 ounces sweet flaked coconut
2/3 cup granulated sugar
2 very ripe bananas
3/4 cup heavy cream
3 tbsp vanilla rum

Add the water, sugar and coconut to a saucepan and bring to a boil. While the mixture is heating take your stick blender and pulverize the coconut with the water until you get a fairly smooth creamy coconut milk mixture. When the coconut milk comes to a boil reduce heat to low and let it low simmer for 5 minutes. Meanwhile thinly slice or chop the ripe bananas and add to a medium mixing bowl. Take the coconut milk off the heat and strain with a fine sieve into the mixing bowl over the bananas; pushing down on the coconut to force as much of the liquid out as possible. Now take the stick blender again and puree the bananas into the coconut milk. If you want to make sure the mix if smooth and creamy pass again thru the fine sieve; not absolutely necessary but I like to make sure there are no left over banana bits. Now it’s time to whisk in the heavy cream and vanilla rum. Set the mix over an ice bath and let it cool down before putting in the fridge to thoroughly chill for 4-6 hours or overnight.

Pour the chilled mix into your ice cream freezer and process according to manufacturer’s directions. Transfer the frozen sorbet to freezer containers and freeze until firm.

1 comment(s) so far...


Re: Creamy CocoNana Sorbet

that looks good!

By Dina on   6/5/2011 5:38 PM

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