First of all, I think figs are the most beautiful things in the world.
Secondly, today is John’s birthday so I am making some (dairy free!) sorbet for him. You can make this with just water (minus the coconut milk) for a really easy and inexpensive dessert, but I think the coconut milk will add some nice creaminess.
Chocolate Coconut Milk Sorbet
(disclaimer: this stuff freezes up pretty solid… it might work better as popsicles. otherwise, maybe plan a little time for it to thaw a little before serving!)
1 c. sugar (the original recipe called for 2 cups, but I used about 2/3… obviously you can use agave nectar or any other pretentious, supposedly healthier sugar alternatives)
1 c. cocoa powder
1 can coconut milk, plus 2 c. water (original recipe called for 4 cups of water, so if you don’t have coconut milk, just use water!)
1/2 t. vanilla extract
1/4 t. cinnamon
1/4 t. salt
1/2 c espresso (or strong coffee– can be omitted!)
1 T coffee liqueur (can be omitted)
1. In large pan, mix cocoa, sugar, vanilla, cinnamon, and salt
2. Stir in coconut milk plus 2 cups of water (or just 4 cups of water!) and espresso, if using. Cook on low until dissolved
3. Turn off heat, add liqueur (optional!), transfer to serving bowl, refrigerate until cold and transfer to freezer. Freeze overnight. Or skip the fridge, put it straight into the freezer and hope that when the recipe says “overnight” it really means “about 2 hours, or until John comes home from shooting pistols at the firing range.”
Should I have used some kind of strainer to get those clumps out? Should I have whisked everything until there were no chunks of coconut cream floating in the bowl? Would I go far in life if I were a perfectionist? Yes, yes, and yes.
That is all. Also, these would make great popsicles or whatever. You could also blend in some banana or avocado instead of the coconut milk, add some cayenne pepper to make them spicy, etc.