Skip to main content

Coconut ginger sorbet

I use  silk pure coconut milk, fresh ginger, grated nutmeg and palm sugar for sweetness in this coconut ginger sorbet.
This refreshing sorbet full with Asian flavor in it, serve immediately is best,otherwise you can freeze them and move to the fridge before you serve.








Ingredients :
-  4 cups silk pure coconut milk
-  1/2 cup  grated palm sugar
-  1/4 cup ginger syrup
-  6 oz coconut flake grated
- 1 1/2 tablespoon  grated fresh ginger
- 1/2  teaspoon fresh grated nutmeg

Directions:
In medium heat combine coconut milk,grated palm sugar, ginger syrup, grated/flakes coconut,grated ginger and grated nutmeg stirring to dissolved,let them cool completely
freeze the chilled sorbet mixture in an ice ceam maker according to the manufactur's intructions
serves this sorbet immediately is best, or transfer the sorbet to an airtight container and freeze in the freezer for 2-4 hours before serving




Comments

  1. Lovely looking sorbet, it is so delicious :D

    Cheers
    CCU

    ReplyDelete
  2. Its really attractive but I can to modify some of the ingredients and look at what I can find locally. I keep buying ingredients and these are just sitting in my pantry.

    Splendid tastes, the coconut and ginger in one.

    ReplyDelete
  3. What refreshing and beautiful flavors. :)

    ReplyDelete
  4. What a clever combo of flavours! Can't wait to try this.

    ReplyDelete
  5. What a refreshing and delicious treat.

    ReplyDelete
  6. A refreshing treat!Can't wait until I try it..

    ReplyDelete
  7. I missed a few of your posts, Ridwan...this coconut sorbet is a 'must have, must make'...love the recipe, and the mouthwatering sorbet!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hard boil egg meatloaf and my second Award

This maybe sound funny,boil egg in the meatloaf, but hey this is what I love about cooking in my own kitchen I can create an experiment things, not like to cook at work I have a rule to follow,and stick with their recipe,,,,so when I'm home,,,,I'm free and I can play with my cooking LoL by the way,leftover always give me some idea,about cooking so,,,this time I had four hard boil egg. Need to us up soon, you never know is come up with this " hard boil egg meatloaf" I know someone was laughing at me here :) Hard boil egg meatloaf  Ingredients : 1 1/2 lbs ground beef ( 96-4 extra lean ) 4 hard boil egg 2 egg handful green onion green onion/chopped 1 tbs salt 1 tsp black pepper 1/2 tsp cumin 1/2 tsp galangal powder 1/2 tsp nutmeg 1 tbs soy sauce 1 cup panko crumbs Preparation : if you don't have 4 hard boil egg ready,,,bring 4 egg to boil pre heat oven on 350 degree F   4 hard boil egg,set aside  on the mixing bowl,mix ground beef

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red

Chocolate fudge raspberry cake

I decide to make my own birthday cake to share with my friends, after I search the cakes recipe in cook books and looks around ingredients in the pantry and the fridge, I found this chocolate fudge cake recipe. The recipe adapted from "frame by frame"  cook book with slighly change add raspberry curd on chocolate frosting and decorated with vanilla buttercream frosting  with fresh raspberry to add colours into the cake. Ingredients : - 3/4 cup unsalted butter softened, plus extra for greasing - 3/4 cup super fine sugar - 3 eggs beaten - 3 Tbsp dark corn syrup - 1/2 cup ground almond - 1 1/4 self raising flour - pinch of salt - 6 Tbsp cocoa powder Frosting - 8 oz / 225 gr semisweet  dark chocolate, broken into pieces - 1/2 cup dark brown sugar - 1 cup unsalted butter,diced - 5 Tbsp evaporated milk - 1/2 teaspoon vanilla extract - 1/2 cup raspberry curd Decorate with   vanilla buttercream frosting  and fresh raspberry on top. Directions :