Triple Coconut Sorbet with Kirsch Soaked Cherries
Triple Coconut Sorbet with Kirsch Soaked Cherries might be a good recipe to expand your dessert recipe box. This recipe makes 4 servings with 209 calories, 2g of protein, and 8g of fat each. For $1.68 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is brought to you by Gourmande in the Kitchen. Head to the store and pick up leave out, coconut milk, sea-salt, and a few other things to make it today. Many people made this recipe, and 148 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 3 hours. Overall, this recipe earns a pretty good spoonacular score of 43%. If you like this recipe, take a look at these similar recipes: Coconut Mousse with Rum-Soaked Cherries, Miniature Almond Cakes with Sugared Cherries and Kirsch Cream, and Bourbon-Soaked Cherries.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 150 minutes
Ingredients:
2 cups fresh cherries, pitted and halved
1 can/400ml coconut milk (or coconut milk kefir)
½ cup/120ml coconut water or filtered water (if using filtered water add 1 extra Tablespoon of maple syrup)
The juice of ½ a lime (save the other half for the cherries)
¼ cup/60ml real maple syrup (or honey for a non-vegan version)
2 Tablespoons maple syrup (or honey for a non-vegan version)
A pinch of sea salt
½ cup/40g unsweetened shredded coconut
1 Tablespoons Kirsch (cherry brandy) or leave out for a child friendly version
Equipment:
bowl
blender
ice cream machine
Cooking instruction summary:
(Start the night before for a stronger tasting cherry sauce.)Combine the cherries, kirsch, and maple syrup in a small bowl. Cover and let stand 1 hour or preferrably overnight in the fridge until the cherries soften and become juicy. In the meantime make the coconut sorbet.Chill the coconut water and coconut milk ahead of time if possible.Combine the coconut milk, maple syrup, shredded coconut, water, lime juice and a pinch of salt in a high speed blender and pulse briefly until blended.Refrigerate until cold (about 1 hour) if not using pre-chilled coconut milk or skip this step if using pre-chilled liquids.Pour coconut sorbet mixture into your ice cream maker and churn according to directions.Scoop into a freezer safe container and let firm for at least 1-2 hours before serving or overnight. (If you leave the sorbet in the freezer overnight remove it and let thaw briefly for 5 to 10 minutes before scooping.)Place a scoop of coconut sorbet in four pre-chilled dessert glasses. Spoon cherries and soaking liquid around the sorbet, and serve immediately.
Step by step:
1. (Start the night before for a stronger tasting cherry sauce.)
2. Combine the cherries, kirsch, and maple syrup in a small bowl. Cover and let stand 1 hour or preferrably overnight in the fridge until the cherries soften and become juicy. In the meantime make the coconut sorbet.Chill the coconut water and coconut milk ahead of time if possible.
3. Combine the coconut milk, maple syrup, shredded coconut, water, lime juice and a pinch of salt in a high speed blender and pulse briefly until blended.Refrigerate until cold (about 1 hour) if not using pre-chilled coconut milk or skip this step if using pre-chilled liquids.
4. Pour coconut sorbet mixture into your ice cream maker and churn according to directions.Scoop into a freezer safe container and let firm for at least 1-2 hours before serving or overnight. (If you leave the sorbet in the freezer overnight remove it and let thaw briefly for 5 to 10 minutes before scooping.)
5. Place a scoop of coconut sorbet in four pre-chilled dessert glasses. Spoon cherries and soaking liquid around the sorbet, and serve immediately.
Nutrition Information:
covered percent of daily need
