Nothing to report here.

Today was a non-food day, I’m afraid. No, it’s not Yom Kippur. It was the first day of the bar review and I’m a little zonked. And by zonked, of course, I mean tired. So forgive my failure to eat anything interesting.

However, I would like to share an epiphany I had. I was listening to Harry Nillson’s “Coconut Song,” you know the one. “You put the lime in the coconut / you drank it all up…” and I decided I wanted to make Lime Coconut Ice Cream (and/or sorbet).

I just searched it on Google. What do you think of this recipe? Maybe I’ll make a video with me making it and the Harry Nillson song in the background? Should I wear a hula skirt?

Coconut Lime Sorbet

1 (15 ounce) can cream of coconut (Coco Lopez is excellent)

3/4 cup water

1/2 cup fresh lime juice (use the juice of fresh key limes if possible)

Optional: Chopped maraschino cherries or other sweet cherries, about 1/2 cup

Garnish: Fresh pineapple, cherries, mango slices, banana

In a bowl, whisk ingredients together. If you are adding cherries, do so now. Freeze the mixture in an ice cream maker, according the the manufacturer’s instructions. Transfer sorbet to an airtight container and put in freezer to harden. Transfer to serving bowls and garnish with fresh fruit.

Makes about 1 pint.

2 comments

  1. I think Coco Lopez cream of coconut already has sugar in it. If not, though, the resulting sorbet might be a little too tart.

    But otherwise, it sounds like a great recipe that I will steal!!!

    My only problem is that my ice cream maker is not one of the cool jobbers you have, but rather one of those gigantic wooden barrels into which you must put copious quantities of ice and rock salt, etc etc, and so I don’t get it out all that often.

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