Baking & Dessert

By Marcus Samuelsson | July 1, 2014

Photo by ElanasPantry

Photo by ElanasPantry

Chocolate-Coconut Sorbet with Peanut Butter

Servings: 8

Ingredients

Chocolate-Coconut Sorbet
  • One 14 ounce can coconut milk
  • 2 1/4 cups water
  • 1 2/3 cups granulated sugar
  • 1/3 cup packed brown sugar
  • 1 vanilla bean
  • One 3-inch piece ginger, peeled and thickly sliced
  • 2 cups unsweetened cocoa powder
  • Peanut Butter (recipe follows)
Peanut Butter
  • 2 cups roasted peanuts
  • 1/2 cup sugar, or to taste
  • salt
  • 2 tablespoons peanut oil, if needed

Directions

For the Sorbet: Combine the coconut milk, water and both sugars in a medium saucepan and place over medium heat. With a sharp knife, split the vanilla bean lengthwise, then use the back of the knife to scrape out the seeds/ Stir the seeds, pod and ginger into the coconut milk mixture, bring to a simmer ad simmer stirring until the sugar dissolves, about 5 minutes. Whisk in the cocoa and bring back to a simmer. Simmer for 2 minutes, stirring constantly. Transfer to a medium bowl.

Discard the vanilla pod and ginger slices and refrigerate the mixture for 2 hours or until completely cold.

Pour the chilled mixture into an ice cream maker and process according to the manufacturer's instructions. The sorbet will be soft and creamy. For a firmer consistency, transfer the sorbet to an airtight container and place in freezer for at least 2 hours remove from the freezer about 15 minutes before serving.

To serve, scoop the sorbet into bowls, and top each with a dollop peanut butter.

For the Peanut Butter: Combine the peanuts, sugar and a large pinch of salt in a food processor and grind a chunky paste; if the mixture seems dry, or if the processor blade isn't catching the nuts to grind them, add the peanut oil as needed. If necessary, add salt or sugar to taste.

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