Best Coconut And Lychee Sorbet Recipes

Lychee Coconut Sorbet with Mango and Lime image

Yield Makes 4 dessert servings

Number Of Ingredients 7

1 (15- to 20-oz) can lychees in syrup
1/2 cup well-stirred sweetened cream of coconut (preferably Coco López brand; not coconut milk or coconut cream)
3 to 3 1/2 tablespoons fresh lime juice
1 firm-ripe large mango (1 lb), peeled and sliced
1 teaspoon finely grated fresh lime zest
Special Equipment
an ice cream maker

Steps:

Drain lychees, reserving syrup, then purée lychees, cream of coconut, 1/4 cup syrup, and 2 1/2 tablespoons lime juice in a blender until smooth. Freeze in ice cream maker.
While sorbet is churning, toss together mango, zest, and remaining lime juice to taste (1/2 to 1 tablespoon).
Serve scoops of sorbet over mango slices.

Coconut and Lychee Sorbet image

Provided by Lori Longbotham

Yield Serves 4 to 6 (makes 5 cups)

Number Of Ingredients 6

1/2 cup water
1/2 cup sugar
Pinch of salt
2 1/2 cups chilled fresh or well-stirred canned unsweetened coconut milk
1 3/4 cups chilled lychee juice
2 teaspoons fresh lime juice

Steps:

1. Bring the water, sugar, and salt to a boil in a small saucepan over medium-high heat, stirring until the sugar is dissolved. Reduce the heat and simmer for 3 minutes. Remove from the heat and cool to room temperature.
2. Transfer the sugar syrup to a small bowl and refrigerate, tightly covered, for at least 1 hour, until thoroughly chilled, or for up to 2 days.
3. Whisk together the coconut milk and lychee juice in a large glass measure or bowl. Whisk in the chilled syrup and lime juice. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer container and freeze for at least 2 hours before serving. (The sorbet is best served on the day it is made.)
4. Spoon the sorbet into serving bowls or glasses to serve.