This week’s #letsgetfoodiechallenge from Amanda is all about alcohol. She chose this because English Wine week is May 23rd through May 31st and World Gin day is June 13th.
So what better way to celebrate both than to have week 3 of our #letsgetfoodiechallenge to involve alcoholic recipes. Amanda made Malibu Rainbow cookies with Malibu Rum. If you want to check out that recipe you can find it on her site here.
I had a couple ideas for this challenge but I think this one is best with the hot weather. Oh who am I fooling, coconut won this choice, hands down!
Because y’all know how much I love (some might say obsessed with) my coconut! That and the creamy coolness of this sorbet.
Perfect for eating straight out of the container (a bowl for you people with manners), or you can even serve it on top of a slice of cake, brownies, or fruit.
Whatever way you serve it up, you will swoon over this coconut sorbet!
Prep time: 5 minutes
Cook time: 0
Total time: 8 hours and 5 minutes (includes freezing time)
Ingredients
- 1 cup organic unsweetened coconut flakes
- 2 cups (1 can) coconut milk
- 3/4 cup coconut water
- 1/2 cup honey
- 1/4 cup coconut vodka*
- pinch sea salt
Directions
- Add coconut flakes to a blender or food processor and blend on High until flakes are smaller. Don’t completely liquefy the flakes, but make them almost pureed. You want a little texture for the sorbet.
- Add remaining ingredients into blender with flakes and pulse until all ingredients are combined.
- Pour into a freezer safe container and cover.
- Place into the freezer overnight or for at least 6 to 8 hours so it can set up.
*Helpful Hints*
– *If you prefer non-alcoholic Coconut Sorbet, leave out the coconut vodka and increase coconut water to 1 cup.
– *If you want it a little more boozy (which I’m going to try next time I make this) you can always increase to a 1/2 cup of coconut vodka.
Follow Julie’s board Sweet and Spicy Monkey on Pinterest.
Shared with: Savoring Saturdays, The Wednesday Roundup #83
Sweet and Spicy Monkey 
Thank you so much Kim! I'm so glad you stopped by here 🙂
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Your coconut sorbet is one superb summer treat, Julie. And a triple winner: no-churn, vodka and ice cream? Yes, please! Cheers from the CCN on FB =)
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Yes, coconut vodka! Vodka isn't just vodka anymore with all the new flavors. Hope you had a happy & safe 4th too Raia! See y'all next Saturday 🙂
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Coconut vodka? Never heard of it, but this definitely sounds delicious. 😉 Thanks so much for sharing this with us at Savoring Saturdays, Julie, it's been pinned to our board! We're taking this weekend off for the holiday – hope you'll be back with us next weekend! 🙂 Happy 4th!
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Hi Kate! I think the full fat canned coconut milk works best for this recipe. I was thinking about using the coconut milk in the carton but I think the canned coconut milk has a more rich coconut taste, making this recipe deliciously coconutty, just like you've been searching for!And you can add honey to your liking, but just remember it tastes less sweet after its frozen than when you're preparing it (a little info I learned after making ice creams last year). I tried it with only 1/4 cup before I added another 1/4 cup for this recipe and it is just right, not too sweet. Please let me know how you like it.
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I have been on a search for a great coconut ice cream/sorbet/frozen treat, and all of them are just too sweet for my taste, or not coconutty enough, or artificial tasting.. I will have to try making this, and maybe go easy on the honey – I love how customizable this is!I am assuming we have to use full-fat coconut milk here, the kind that comes in a can and not the one in the milk cartons in the milk substitute section?
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