Chocolate Coconut Sherbet

As I generally do not care for sherbet, I was a bit wary of the recipe. Not only do I avoid sherbet, but I also am not coconut's greatest fan. My friend Mary was craving ice cream, and I had the recipe, the ingredients, and the time to make this sherbet. Nothing was stopping me, so, despite my reservations, I began the process.

 Amy, Charlotte, Riley, Mary, and I went to play Cranium while the sherbet churned. When the timer rang, I ran into the kitchen to check on the sherbet; it was the color of a Hershey's bar but was sort of grainy looking. I assumed this was because of the coconut milk. The sherbet was not quite hard enough to eat, so I transferred it from the ice cream maker into a tupperware container and placed it into the freezer.

Finally, the sherbet was ready. I divvied up the sherbet into four, Riley is very picky when it comes to ice cream, yellow gelato cups and handed one to Amy, one to Charlotte, and one to Mary. Although I can say this is not my favorite frozen treat I have ever had, I can honestly tell you that I was surprised at how good it was. It was sweet but not cloyingly so. Perhaps I will take a bite of sherbet when it is offered in the future; maybe I will even make another batch!


Chocolate Coconut Sherbet
Makes about 1 quart
Adapted from Room for Dessert


1 cup water
1 cup sugar
5 ounces bittersweet chocolate, coarsely chopped
2 cups canned Thai coconut milk
1 tablespoon dark rum


Heat water and sugar until sugar dissolves completely. Add chocolate to syrup and whisk until chocolate melts completely. Remove from heat and stir in coconut milk and rum. Chill thoroughly and freeze in an ice cream maker.