For my vegan and lactose-intolerant friends I’ve been trying to explore more recipes that don’t involve dairy products. I stumbled upon some cheap coconut milk at the store and decided to make up something with it.
(As a side note, my friends and I got onto a biological discussion about coconut anatomy and what part of it was the seed specifically and what the heck was coconut milk anyhow. Maybe you and your scientifically-minded friends were wondering, too? Wikipedia is actually quite useful for answering this question and it turns out that coconut “milk” is actually pureed/liquified coconut meat.)
I used some decadently dark bing cherries for this recipe but any kind works. Since this was an experiment I did only a half recipe, this can easily be doubled for a full quart of dairy free ice cream.
Cherry Coconut Sorbet
(Makes 1 pint of sorbet)
- 2 cups frozen or fresh cherries
- 1/2 cups of water
- 1/4 cup of sugar
- 1 teaspoon of lemon juice
- 1 cup coconut milk
- Remove stems and pits from cherries. If you’re using frozen cherries, half-thawed cherries are easier to pit than completely thawed ones, and once they’ve completely thawed, then the juice gets everywhere.
- Mix cherries with water, sugar, coconut milk and lemon juice.
- Puree mixture in a food processor.
- Churn and freeze in your ice cream machine according to its directions.