Goût de France: Coconut Milk Macaroon Sorbet
Feb 22, 2013 Goûts-de-France, MeganJoyChapman
Posted by
Megan Chapman
I’m a big fan of coconut milk. When a recipe calls for cow’s milk, I find myself substituting with coconut milk a lot, because it’s easier to digest and has many health benefits. It’s also creamy and satisfying.
Benefits of coconut milk include: 22 percent of the recommended daily allowance for iron, 110 percent of the daily recommendation of manganese, and is also high in magnesium, phosphorus, potassium, copper, selenium, zinc, folate, and vitamin C.
While visiting France I had my first Macaron Gelato—full fat, full cream. It was heavenly but I immediately wondered what it would taste like using coconut milk. I just feel better knowing that I’m eating vitamin rich foods all the time. So I recreated France’s Macaron Gelato using coconut milk along with dairy and gluten free macaroon cookies.
My Coconut Milk Macaroon Sorbet recipe is fast and easy but requires a Vitamix blender. The Vitamix is expensive but worth it—especially if you like to cook and eat healthy. Every few months Costco has a Vitamix Roadshow offering the best prices.
So if you like coconut milk, you’ll love this tasty treat. Hints of chewy macaroon cookies for added texture are the pièce de résistance. Bon Appetit!
Coconut Milk Macaroon Sorbet Ingredients
2- 13.66 oz. cans of coconut milk (I use full fat organic Thai Kitchen)
1 tablespoon agave syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
8 macaroon cookies (I use raw Coco Roons or Jennies Macaroons from my local health food store)
Coco Roons are about 1 ½ tablespoons each in size
Coconut Milk Macaroon Sorbet Directions
Open two cans of coconut milk. After stirring the contents in the cans, reserve ½ cup and store in fridge. In a medium sized bowl, add the remainder or 1 ½ cans of coconut milk. Whisk in the agave, vanilla, and cinnamon. Pour mixture into two ice cube trays and freeze until set—about 2 hours.
Add the ½ cup of reserved coconut milk to a Vitamix blender along with the frozen coconut milk cubes and macaroons- in this order.
Select Variable 1. Turn machine on and slowly increase speed to High. Use the Tamper Tool to press the cubes down into the blade and accelerate the process.
Try not to overwork the mixture otherwise it will melt. The texture will be like soft-serve ice cream with macaroon cookie bits swirled in. Serve immediately.
Related Links
Goût de France: Sunday in Saint Remy de Provence
Leave a Reply
You must be logged in to post a comment.