Chocolate Coconut Sherbet
TIME/SERVINGS
Makes: About 1 quart
From: Room for Dessert , by David Lebovitz
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.
- 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.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
COMMENTS | ADD YOUR OWN
That sounds awesome but the title is slightly misleading. As someone with an extremely serious case of lactose intollerance, CHOCOLATE is not lactose free or dairy free. Even bittersweet chocolate (though it has less milk) has milk in it because milk is an ingredient in making chocolate as we know it. If you use just coco (as a lot of soy ice cream and rice ice cream companies do), THEN it's dairy free. Just wanted people with as serious of a problem, or worse, and allergy, to know.
I'm sure a vegan bittersweet chocolate can be obtained. I say this as a former vegan.
Here is a site with a listing of organic/fair trade/vegan chocolate for sale, the store is located in Missouri, USA: http://www.iluvchocolate.com/store/ca...
There are many vegan chocolates, they even make rice-milk chocolate now.