Coconut Almond Sorbet
Inspired by a friend who can’t have dairy, I made this coconut sorbet. I started with a can of coconut milk, added some almond milk, sweetened it, and added vanilla for a little added flavor. So simple and really tasty.
It has a lot of the creaminess of a dairy based dessert. In fact, if you didn’t know, you would probably think there is some milk or cream in this sorbet, even though there isn’t.
Looking forward to making some for my vegan niece the next time she comes to town.
Coconut Almond Sorbet
1 can (13.5 oz.) coconut milk
1 c. almond milk
¼ c. sugar- or to taste
2 t. vanilla
Combine all ingredients in bowl and stir until sugar is dissolved. Place in an ice cream maker and freeze according to manufacturer’s instructions. Makes 1 quart.
Note: If you don’t have an ice cream machine, you can freeze the sorbet in a shallow tray. Once frozen, remove from freezer and let it soften a few minutes. Break into chunks and process in a food processor to soften. Return to freezer until ready to eat.
Coconut Almond Sorbet
Inspired by a friend who can’t have dairy, I made this coconut sorbet. I started with a can of coconut milk, added some almond milk, sweetened it, and added vanilla for a little added flavor. So simple and really tasty.
It has a lot of the creaminess of a dairy based dessert. In fact, if you didn’t know, you would probably think there is some milk or cream in this sorbet, even though there isn’t.
Looking forward to making some for my vegan niece the next time she comes to town.
Coconut Almond Sorbet
1 can (13.5 oz.) coconut milk
1 c. almond milk
¼ c. sugar- or to taste
2 t. vanilla
Combine all ingredients in bowl and stir until sugar is dissolved. Place in an ice cream maker and freeze according to manufacturer’s instructions. Makes 1 quart.
Note: If you don’t have an ice cream machine, you can freeze the sorbet in a shallow tray. Once frozen, remove from freezer and let it soften a few minutes. Break into chunks and process in a food processor to soften. Return to freezer until ready to eat.
Coconut Almond Sorbet
Coconut Almond Sorbet
As soon as the weather gets hot, I start making frozen desserts. Inspired by a friend who can’t have dairy, I made this coconut sorbet. I started with a can of coconut milk, added some almond milk, sweetened it and added vanilla for a little added flavor. So simple and really tasty. It has a lot of the creaminess of a dairy based dessert. In fact, if you didn’t know, you would probably think there is some milk or cream in this sorbet, even though there isn’t. Looking forward to making some for my vegan niece the next time she comes to town.
Coconut Almond Sorbet
1 can (13.5 oz.) coconut milk
1 c. almond milk
¼ c. sugar- or to taste
2 t. vanilla
Combine all ingredients in bowl and stir until sugar is dissolved. Place in an ice cream maker and freeze according to manufacturer’s instructions. Makes 1 quart.
Note: If you don’t have an ice cream machine, you can freeze the sorbet in a shallow tray. Once frozen, remove from freezer and let it soften a few minutes. Break into chunks and process in a food processor to soften. Return to freezer until ready to eat.
Curried Coconut Sauce
Curried Coconut Sauce
Since I had some leftover coconut milk from making peanut sauce the other day I wanted to use it in a sauce. I looked around my fridge and pantry to see what was available and came up with this sauce. I had some carrots and other veggies and added them to the mix along with some curry powder. I ended up having some of the sauce with roasted chicken. Very tasty.
Curried Coconut Sauce
2 T. oil
1/2 c. chopped shallots
1 1/2 c. sliced carrots
1 c. chopped sweet pepper
2 cloves garlic, sliced
1 qt. vegetable stock- or use whatever you have
1 1/2 c. coconut milk
2 tablespoons curry powder
salt to taste
Heat oil in a medium saucepan and saute the shallots until tender. Add the veggies and cook a few minutes more. Add the stock and cook on medium high heat until most of the liquid has cooked off. Add the coconut milk and curry powder and puree until smooth. Add salt, if needed. Serve sauce with pasta, rice, meats or cooked veggies.
Chicken with Curried Coconut Sauce
