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