SORBET WITH COCONUT SAUCE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Puree 1 1/4 cups light coconut milk, 2 tablespoons dark brown sugar, 6 mint leaves and 1/8 teaspoon each cayenne pepper and kosher salt in a blender. Scoop mango sorbet into bowls, drizzle with the coconut sauce and top with chopped pistachios.
MING'S PERFECTLY SIMPLE COCONUT SORBET
This is the essence of elegance--simple, pure and clean tasting--a lovely sorbet for cleansing the palate between courses of an asian meal or for making Ming's fabulous Asian Banana Split, posted here on Zaar. Cooking time is chilling and freezing time.
Provided by Chef Kate
Categories Frozen Desserts
Time 3h15m
Yield 1 pint
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine the ingredients and bring to a boil, stirring until sugar is completely dissolved.
- Remove from heat, cool, then refrigerate until fully chilled.
- Freeze in an ice cream maker according to manufacturer's directions.
Nutrition Facts : Calories 4537.4, Fat 189.5, SaturatedFat 176.7, Sodium 676.5, Carbohydrate 723.2, Fiber 8, Sugar 701.9, Protein 14.1
COCONUT SORBET
Delicious, refreshing dessert. Perfect for coconut lovers on a hot summer day. Easily altered by toasting the coconut or serving with chocolate, fresh raspberries, or pineapple.
Provided by lpattan
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Pour coconut milk into a container. Fill the empty can halfway with water and add to the coconut milk. Whisk in sugar until dissolved. Stir in coconut flakes.
- Cover and freeze until chilled, about 30 minutes.
- Pour coconut mixture into an ice cream maker and churn according to manufacturer's instructions until soft and creamy, 15 to 20 minutes.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 30.4 g, Fat 28 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 24.8 g, Sodium 18.3 mg, Sugar 25.8 g
COCONUT SORBET
Provided by Food Network
Yield 3 cups coconut sorbet
Number Of Ingredients 3
Steps:
- Combine the coconut milk and water and chill for several hours in the refrigerator.
- Freeze the mixture in an ice cream freezer according to the manufacturers instructions. Add the toasted coconut to the frozen coconut sorbet by stirring in using a spoon. Keep frozen until ready to serve.
WARM MANGO TART TATIN ON COCONUT MERINGUE WITH PAPAYA SORBET, TANGERINE HONEY SAUCE, AND OVEN DRIED SPICED PINEAPPLE CHIPS
Steps:
- Preheat the oven to 220 degrees F.
- To make the coconut meringue, whip the egg whites and cream of tartar until soft peaks. Add the sugar slowly and continue to whip until sugar is dissolved and meringue reaches the stiff peak stage. Fold in the toasted shredded coconut and place meringue into a pastry bag with a plain round tip. Pipe the meringue onto a cookie sheet lined with parchment paper into a circular motion to create a disk the diameter of 4-ounce ramekins. Bake until light golden brown, about 2 hours.
- Preheat oven to 375 degrees F.
- For the mango Tart Tatin: In a medium skillet, over medium high heat, combine the water, sugar, honey, and lemon juice. Scrape the seeds from the vanilla bean and add them to the skillet. Cook until the mixture just starts to caramelize, and add the mangos. Stir until the mangos are coated. Continue to cook for 2 minutes, and then remove from heat. With a slotted spoon remove mangos from cooking liquid. Place mangos into a container and let cool to room temperature. Reserve the cooking liquid for the sauce.
- When the mangos have cooled, pack them into a buttered, 4-ounce ceramic ramekin and bake approximately 6 to 8 minutes. Remove from the oven and invert onto a coconut meringue disk.
- To make the tangerine honey sauce, add the mint leaves to the warm cooking liquid from the mangos. Stir to incorporate, set aside, and keep at room temperature.
- To make the papaya sorbet, dissolve the sugar and water in a large container. Add the papaya puree and lemon juice and freeze in an ice cream machine according to manufacturer's directions.
- Preheat oven to 200 degrees F.
- Oven-dried spiced pineapples: In a medium sized saucepan, combine the water, sugar, vanilla paste, cardamom seeds, cloves, and cinnamon sticks. Bring just to a boil. Remove from heat and add the pineapple slices. Soak the slices in the hot syrup for 2 to 3 minutes. With a slotted spoon remove the slices and drain well. Place pineapple slices onto a silicone baking mat or a parchment lined sheet tray in a single layer. Do not let the slices touch each other. Bake for 1 1/2 to 2 hours and remove from oven and let cool to room temperature. Store in airtight container.
- Place the tart tatin in the center of a plate. Place a small scoop of the sorbet on the side or on top of the tart, surround the tart with the honey sauce, and garnish with the dried pineapple chips.
SWEET COCONUT SAUCE
A great sauce for ice cream or cake. Add your favorite chocolate sauce and you have a real "Mounds" dessert!
Provided by Aroostook
Categories Sauces
Time 15m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- In heavy saucepan, combine sweetened condensed milk, egg yolks and margarine.
- Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
- Stir in remaining ingredients.
- Serve warm.
- Bottle and refrigerate leftovers.
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