Chocolate Coconut Sorbet
Chocolate coconut sorbet - rich and chocolatey but lighter than a traditional ice cream; this vegan chocolate coconut sorbet is an easy to make, refreshing treat.
Servings 10 people
Ingredients
- two 400 ml (14oz) tins full fat coconut milk
- 200 g (1 cup) granulated sugar (or coconut sugar)
- 250 ml (1 cup) water
- 1 tsp vanilla bean paste/extract
- 30 g (ΒΌ cup) cocoa powder
- pinch salt
- 150 g (5.3 oz) dark chocolate (50-70% cocoa solids) chopped
- 2-4 Tbsp coconut rum (optional) to taste
Instructions
- Whisk together the coconut milk, sugar, water, vanilla, cocoa powder and salt in a saucepan.
- Place over a medium heat and stir regularly until the sugar has dissolved and the mixture is almost boiling.
- Remove from the heat and add the chopped chocolate, stir until smooth.
- Pour into a large jug, cover and refrigerate until completely cold; preferably overnight.
- Once the mixture is chilled, add the rum (if using) and whisk well until smooth (the coconut milk may separate a bit as it chills).
- Churn in an ice cream maker according to the manufacturers instructions. Transfer to a freezer-proof container, cover and freeze for a couple of hours before serving.