Posted by Jackie on Apr 18, 2011
You can find helado de coco (coconut sorbet) anywhere on the streets of Old San Juan, Puerto Rico…or in your kitchen if you follow this simple no-cook recipe! You only need four ingredients to make this delicious Puerto Rican favorite. Creamy, with a great (yet not overpowering!) coconut flavor, this is a great spring and summer dessert! Try pairing it with Dulce de Papaya for an extra special treat.
- 1-14 oz. can coconut milk (roughly 2 cups)
- 1 cup half-and-half
- 1 cup heavy cream
- 3/4 cup sugar
In a large bowl, whisk together the coconut milk, half-and-half, cream and sugar.
Cover the bowl with plastic wrap, and freeze for 1-2 hours, or until the mixture is very cold.
Remove from the freezer and pour into your ice cream machine. Freeze in the ice cream maker for 15-20 minutes, or until the sorbet is nice and creamy.
Scoop the sorbet into a container, and freeze for at least 2-3 more hours or overnight.
Makes 1 quart.
© 2011 Original recipe by La Casa de Sweets