Cherry Chocolate Coconut Sorbet is a healthy refreshing dessert made from a few simple ingredients. The smooth sorbet with cherry and chocolate chunks are YUM!
Let me first start by telling you that the above photo was possibly the most difficult to take. Why? Because I had two kids hovering over me, inching in closer with every click of the camera, just waiting to eat this sorbet.
As far as desserts go, this one is pretty darn healthy. Considering the amount of sorbet it yields, which was around 5 cups, a total of a 1/2 cup sugar wasn’t too bad. I don’t count dark chocolate as sugar. Maybe I should, but I don’t. And that, my friend, is why I consider this a healthy dessert. Not that the “healthy” part is my main concern. Taste always comes first. But when I’m trying to rationalize my second serving after dinner, the word healthy always starts my argument.
This recipe begins with the equivalent of a big bowl of cherries. I had a bag of bings with a handful of berry cherries and a few rainier cherries. Use whatever you want. It doesn’t matter. Unless, of course, all you have are pie cherries, and in that case you’d need a lot more sugar.
Pit the cherries. I have a sucky pitter. I bought a nice one last year and couldn’t find it so I had to use the unreliable somewhat dangerous cherry pitter. Be thorough when you pit – I had to dig out a couple pits that snuck in during the blending process. Hearing a cherry pit hit the blades of your expensive blender is not a sound you want to hear. That being said, when you end up throwing everything into the blender, turn it on cautiously and if you hear any rattling, turn it off and find that damn pit.
Cherries cooking in coconut milk and sugar? Yes please.
The best part of this sorbet is getting a chunk of cherry and dark chocolate in every bite.
If you want to be extra fancy, melt some more chocolate and roll a few cherries around in it for your garnish. If you’re into making people happy, this will do the trick.
- 2 lbs cherries, pitted, divided
- 14 ounce can lite coconut milk
- 1/2 cup sugar
- 1 teaspoon vanilla
- 4 ounces dark chocolate
- Separate a couple handfuls of the pitted cherries, set aside.
- In medium saucepan, combine remaining pitted cherries, coconut milk, sugar, and vanilla. Cook over medium heat until sugar is dissolved and cherries have softened, about 10 minutes.
- Blend hot mixture until smooth and chill.
- Roughly chop chocolate and cherries that were set aside. Combine with chilled mixture and process in ice cream maker according to manufacturer's instructions.
- Serve and enjoy!
- Store in air tight container in freezer. Allow to sit at room temperature 15 minutes before scooping.