Chocolate-Coconut Sherbet

And now back to the super easy ice cream recipes; this one happens to also be dairy-free with the possibility of a low-fat option. The cookbook description calls it something like Mounds in a cup - if you like coconut and chocolate, you'll like this!

After experimenting with a coconut-based vanilla rum ice cream (recipe still to be perfected), I've realized that great coconut flavor comes from coconut cream, so I might try to make a version of this with coconut cream to replace the coconut milk and sugar components. Meanwhile, I would recommend this as an easy recipe that is refreshing, but a little icy and very sweet. To be eaten in small amounts, or paired with a creamier, less-sweet ice cream like the caramelized white chocolate recipe I just posted.

Chocolate-Coconut Sherbet

from David Lebovitz' Ready for the Dessert

1 C water

1 C sugar

5 oz. bittersweet or semisweet chocolate, chopped

2 C canned Thai coconut milk (low-fat will make this icier)

1-2 T dark rum (dark rum has a more caramelly flavor than light)

In a medium saucepan, heat the water and sugar til boiling. Stir to dissolve. Whisk in the chocolate off the heat until completely melted. Stir in coconut milk and 1 T rum.

Pour the mixture into a blender and blend until smooth. Taste and add 1 T rum if desired.

Refrigerate until completely chilled, then freeze in ice cream machine according to the manufacturer's instructions.