April 3, 2014
Over the weekend I was gifted with the rare opportunity to do just about nothing. My husband was out of town, the girls were on the tail end of spring break and the calendar was blank. What luxury! We lounged around, splashed in the pool, went for a short hike with the dog, snuggled up for a movie marathon of Cheaper by the Dozen, and of course, had fun in the kitchen. It was a perfect recharge before the manic pace of spring/end of school/damn it goes fast.
One of my daughters’ favorite things to do is make desserts, what’s not to love!? With my lazy attitude of avoiding a trip to the store and avoiding turning on the oven, we improvised with what we had at the casa. The result was this delicious Strawberry Coconut Sorbet. It has a bright berry taste and the coconut milk makes it creamy. Basically, it tastes like spring. Just yesterday, I made a fresh batch for a little lunch with my favorite magazine editors and it was a hit with them, too.
This photo shows regular coconut milk but it’s best with light (as the recipe states).
2 pints strawberries (about 2 pounds), hulled, halved
1/2 cup canned light coconut milk
1/4 cup sugar
2 tablespoons lime juice (from 1 to 2 limes)
Pureé strawberries, coconut milk, sugar, and lime juice in a blender. Process in an ice cream maker according to manufacturer’s instructions. Transfer sorbet to a container; freeze until firm enough to scoop. If you grow strawberries in your yard, grab a flower off one of them for garnish or sprinkle them with more coconut.
It’s that easy!
