10172 Chocolate Coconut Sherbet About 1 quart Mon Jul 20 12:37:00 -0700 2009 Mon Jul 20 12:46:41 -0700 2009 American Licensed http://www.chow.com/recipes/10172 Mon, 20 Jul 2009 19:46:41 GMT A nondairy dessert that's nice and creamy A nondairy dessert that's nice and creamy. This is a good nondairy dessert with a nice creamy texture. The first time I made this at [the now-defunct San Francisco restaurant] Monsoon, I watched a hostess’s eyes light up as she tasted a spoonful and blurted out with abandon, “This is better than a Mounds bar!” I consider that a compliment.

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  • Heat the water and sugar until the sugar has completely dissolved.
  • Coarsely chop the chocolate, add it to the syrup, and whisk until the chocolate has completely melted. Remove from the heat and stir in the coconut milk and rum.
  • Chill thoroughly, then freeze in an ice cream maker according to the manufacturer’s instructions.

    • Serving Suggestion: This sherbet is an excellent accompaniment to a varied assortment of homemade cookies.

    ]]>     http://www.chow.com/assets/2007/07/choccoconutsherbert_290.jpg David Lebovitz 54 Sweet/Dessert 1 cup water

    ]]>     298 1 cup sugar

    ]]>     5 ounces bittersweet chocolate

    ]]>     11 2 cups canned Thai coconut milk

    ]]>     478 1 tablespoon dark rum

    ]]>     52 frozen dessert 992 nondairy 686 creamy 993 mounds bar 291 coconut 332 vegan 435 vegetarian 1113 david lebovitz