Coconut Sorbet

When I was working at the hotel, my coworker told me a great recipe for coconut sorbet. One can of cream of coconut and a can of water. I went on a search for the cream of coconut but couldn't ever find it at any grocery store I went to. Over the past few months I ended up trying several different coconut products to create the sorbet, but it wasn't turning out quite right.

However, this weekend I went to the grocery store to buy ingredients for the meal for the brothers in my fellowship (for brothers appreciation night #brolympicgames #ban14). As I was searching for grenadine (for "torch" drinks- made with grenadine, orange juice, tonic water), I finally found the cream of coconut. I tried the recipe and it is the most simple sorbet I've ever made. Not to mention, it's delicious!

Coconut Sorbet

1-15 oz can Cream of Coconut

15 oz Water

Flake Coconut

Lime Juice

1. Prepare ice cream machine according to manufacturer's directions. 

2. In a bowl, whisk cream of coconut and water together. 

3. Pour the mixture into the ice cream machine and churn according to manufacturer's directions until thickened. You may need to scrape the bowl of the machine so that more ice crystals form. 

4. Once the sorbet is frozen, pour into an airtight plastic container and allow to harden in the freezer for at least 3 hours. 

5. Toast flake coconut until slightly golden. You can do this in the oven at 350 degrees F or in a toaster oven. You only need a small amount for topping. 

6. Once the sorbet is hardened, scoop into a bowl, top with lime juice and toasted coconut, and enjoy! 

The sorbet has a very strong coconut flavor that pairs perfectly with the lime. The sorbet is extremely smooth, not at all icy and is perfect for anyone with lactose intolerance! For all you coconut lovers, enjoy this recipe and share with your friends :) 

FYI- cream of coconut is not in the international foods aisle with coconut milk- it's in the aisle with the alcohol mixers.

Citrus Sage Frozen Yogurt

Every so often, I fail. It sounds sad, but isn't that the case with everyone? There's always an "off" day, and it's hard to look past the flaws. The other day, I was making some citrus sage macarons to take to my relatives when I visit California over the holidays. I was having an off day... I overmixed the shells (which made them flat and made them run into each other), I made the filling too soft, and I made a huge mess in the kitchen. Although they tasted good, I couldn't post them on the blog because others should be able to recreate it (without a gigantic mess). I had to find a better solution to use the curd filling I had made than to throw it away. Add some yogurt, milk, and the result is delicious!

Citrus Sage Frozen Yogurt (Makes about a quart)
5 Egg Yolks
1 Egg
1/2 cup Sugar
1/4 cup Lemon Juice
1 tbsp Lime Juice
1 Orange (Zest and Juice)
1 bunch Fresh Sage (8 Leaves), chopped
2 tbsp Butter
12 oz White Chocolate
2 cup Milk
1 cup Greek Yogurt

1. Place your ice cream machine base into the freezer for at least 24 hours, or according to the manufacturer's directions.
2. In a metal, glass, or ceramic bowl, mix eggs, sugar, juices, orange zest and juice, and chopped sage.
3. Place the bowl over a pot with water on low heat. The steam will cook the eggs without curdling them.
4. Whisk until it thickens and becomes a curd. It looks like a custard at this point.
5. Remove from heat and add butter and chocolate.
6. Mix with a rubber spatula until the chocolate is completely melted.
7. Allow to cool to room temperature. Then, add yogurt and mix until incorporated.
8. Then, add milk gradually so that there is no separation.
9. Place in the fridge to chill for a few hours, until it is cold.
10. Churn the yogurt according to the manufacturer's directions. Stop churning when the yogurt looks like soft-serve.
11. Move into an airtight container and allow to harden for a few hours, until firm.
12. The frozen yogurt is ready to serve when it is firm!

If the yogurt is not freezing well as you churn it, you can hold it in the freezer for a few hours in the machine base to kickstart the process. Then, finish churning it. 

So there's one of my many failure stories. Sometimes you can take failures and turn them around to create something great. Everyone will have off days; everyone will fail, but it's the attitude and the perspective you take on when those failures occur. You just have to keep your head up and make it work!