COCONUT SHERBET RECIPES

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LEMON SHERBET RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lemon Sherbet Recipe: How to Make It - Taste of Home image

Lemon juice provides the snappy flavor in this wonderful lemon sherbet recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual "boats" made from lemon halves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 2 servings.

Number Of Ingredients 4

1 cup half-and-half cream
1/3 cup sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and zest (mixture will thicken slightly). Cover and freeze until firm, about 8 hours or overnight. Remove from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes.

Nutrition Facts : Calories 295 calories, FatContent 12g fat (8g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 61mg sodium, CarbohydrateContent 39g carbohydrate (38g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

COCONUT ICE CREAM RECIPE: HOW TO MAKE IT



Coconut Ice Cream Recipe: How to Make It image

This coconut ice cream recipe is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong. —Tamra Kriedeman, Enderlin, North Dakota

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 2 quarts.

Number Of Ingredients 7

1-3/4 cups sugar
1/2 teaspoon salt
4 cups whole milk
1-1/2 cups sweetened shredded coconut, divided
4 cups heavy whipping cream
1 tablespoon vanilla extract
Toasted sweetened shredded coconut, optional

Steps:

  • In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.

Nutrition Facts : Calories 372 calories, FatContent 27g fat (18g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 139mg sodium, CarbohydrateContent 31g carbohydrate (30g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

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