A Real Tropical “Punch”
Although not a professionally diagnosed illness, I am pretty sure that I am suffering from the dull-drums🥁. That’s what comes over me when I’m past due (like a library book 📚 ) to get out and do something fun and different from the day to day. It’s beyond time to go visit the beach 🏖 or the mountains ⛰ or just do something out of the ordinary. If you are like me and don’t have either the time or the cash 💰 to get a real vacation in, maybe best to just fake it. I’m making a tropical delight in a cocktail glass. If you’re not interested in the cocktail part of this recipe, it’s still a delicious and island inspired treat without the rum……but, rum is yum! Are you in? I can’t even say Coconut Sorbet Rum Float Cocktail 🥥🍹without taking on a Caribbean accent, can you?
“Down the way where the nights are gay and the sun shines brightly on the mountain tops”, this is, I am sure, a favorite way to enjoy a warm and relaxing afternoon. Coconut Sorbet Rum Float Cocktail is nice any time of day or night!
If this is your cup of tea rum, check out my recipe for the perfect Pina Colada. Here’s a link https://wp.me/p9KEfL-Um Apparently, every time I make a tropical cocktail, there is a song attached. My Shark Bite Cocktail also has a song to go with it! Here’s that link too https://wp.me/p9KEfL-ON
Coconut Sorbet
There is almost nothing easier to make. You can make yours with full fat coconut milk if you prefer. It will be a richer and creamier version. Using lite coconut milk, which I prefer, is still full of great coconut flavor, but a lot lower in fat.
Into a medium sauce pan, combine 2 cans (14 ounces) of lite coconut milk. Add 3/4 cup coconut sugar or granulated sugar. This makes the sorbet lightly sweet. If you like a sweeter taste, increase the sugar to 1 cup. Add a scant pinch of salt (about 1/8 teaspoon) and heat on low until the sugar is completely melted, about 5 minutes. Do not let the milk boil. Coconut milk loses flavor the higher the temperature. If you want to up the coconut flavor, which I suggest, add 1 teaspoon of coconut extract.
Pour the contents into a bowl and cover with plastic. Refrigerate overnight or freeze for a few hours before continuing.
Add the contents to the bowl of your ice cream freezer and process until frozen and takes on the “soft-serve” ice cream consistency.
Transfer to a freezer safe container and freeze for at least 1 hour before using. No ice cream maker? No problem. Instead, put the mixture into a metal pan, such as a loaf pan and freeze for 30 minutes. Every 30 minutes, for about 3 hours, go in and mix the sorbet will with a fork. Keep the top covered tightly with plastic wrap during and after the process to avoid freezer burn.
Toasted Coconut 🌴
You can toast either sweetened flaked coconut or unsweetened. The most important thing to know is that it will toast in no time. If you forget about it, it will burn!
Line a baking sheet with foil or parchment. Spread the coconut out and bake at 400°.
After about 3 minutes, check it every 30 seconds. You want a nice, golden color. Set aside until it’s time to top your sorbet.
For the Coconut Sorbet Rum Float Cocktail
Into a decorative glass or bowl, add 1 scoop of the sorbet, then top with 1 to 2 ounces of your favorite rum. Top with toasted coconut. Serve with a spoon and Enjoy!
Coconut Sorbet Rum Float Cocktail
Notes
No ice cream maker? No problem. Instead, put the mixture into a metal pan, such as a loaf pan and freeze for 30 minutes. Every 30 minutes, for about 3 hours, go in and mix the sorbet will with a fork. Keep the top covered tightly with plastic wrap during and after the process to avoid freezer burn.
*The sorbet is not too sweet. If you prefer a sweeter taste, increase sugar to 1 cup
Ingredients
For the coconut Sorbet
- 2 cans unsweetened coconut milk (lite or full fat)
- 3/4 cup coconut sugar or granulated sugar (add 1 cup for sweeter sorbet)
- 1/8 teaspoon salt
- 1 teaspoon coconut extract (optional)
For the Coconut Sorbet Rum Float Cocktail
- 1 to 1 1/2 ounces golden or dark Rum
- 1 scoop Coconut Sorbet
Optional: 8 ounces Sweet or unsweetened coconut
Garnish: Toasted coconut or pineapple wedge
Instructions
- Into a medium sauce pan, combine 2 cans (14 ounces) of coconut milk.
- Add *3/4 cup coconut sugar or granulated sugar and a pinch of salt (about 1/8 teaspoon)
- Heat on low until the sugar is completely melted, about 5 minutes. Do not let the milk boil.
- Add 1 teaspoon of coconut extract.
- Pour the contents into a bowl and cover with plastic. Refrigerate over night or freeze for a few hours before processing.
- Add the contents to the bowl of your ice cream freezer and process until frozen and takes on the "soft-serve" ice cream consistency. Transfer to a freezer safe container and freeze for at least 1 hour before using.
For the Toasted Coconut
- Preheat oven 400 degrees
- Line a baking sheet with foil or parchment
- Spread coconut in a thin layer
- Bake for 3 minutes, then check every 30 seconds until coconut is a lightly golden color.
- Remove from oven to cool. Set aside until time to garnish.
For the Coconut Sorbet Rum Float Cocktail
- Into a decorative cocktail glass or bowl, add 1 scoop of the sorbet
- Top with 1 to 1 1/2 ounces of good golden or dark rum.
Garnish with sweet toasted coconut or pineapple wedge (or a flower)
- Serve with a spoon and Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
