Reviewed: Feb. 11, 2012

Love this recipe! Had to make some modifications though since I can't get the cans of cream of coconut where I live in Cambodia. I just used a can of sweetened-condensed milk and then added my coconut cream powder to the water in the recipe. I also added a bit of coconut extract and some shredded coconut to give more depth to that flavor. One of our dinner guests said he was amazed that you could actually taste the coconut and lime flavors "side-by-side" instead of one dominating the other. It has been a big hit each time I've shared it with others.

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Reviewer:

murphreeglobal

Reviewed: Oct. 19, 2011

OMG!!!!!--- Also- I don't have an ice cream maker and I just made the mixture and froze it in my pyrex. AMAZING!

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Reviewer:

ninny

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Reviewed: Jun. 26, 2011

This was delicious and totally simple. I had trouble finding Cream of Coconut, but finally located some with the drink mixers. I made the recipe exactly as written, except I added a little bit of lime zest. The zest helped balance the sweetness, and the tiny green speckles are so pretty in the sorbet. I will certainly make this again!

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Reviewer:

Kit

Reviewed: Jun. 4, 2010

Followed the recipe exactly to make a lovely, bright, sweet-tart flavored sorbet. The second time I added ~1/2 c unsweetened coconut milk that I had left over from another recipe, ~1 c. light cream, and ~1/2 c extra sugar, and the result was a wonderfully refreshing coconut-lime ice cream.

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Reviewer:

Nikki

Reviewed: May 27, 2010

The first time I made this I followed the recipe exactly. Second time I made the following minor changes for a more intense flavor: washed the lime well, dried it and grated it for lime zest; added 1 1/2 teaspoons of coconut extract. I made sure all of my ingredients were very cold, made the sorbet, put in plastic container & froze over night. It is a delightful & refreshing light dessert following a great Tex-Mex meal. Also, garnished with a perfect whole strawberry.

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Reviewer:

TRISH

Reviewed: May 25, 2010

I found this exact recipe in an old issue of Gourmet magazine from November 1997. It's pretty good as is, but I also added some coconut flakes for a little something extra.

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Reviewer:

Geena

Cooking Level: Intermediate

Reviewed: May 4, 2010

Fantastic! I, also, added a little rum and a little lime zest and doubled the recipe. Poured finished sorbet into ramekins and froze to have single servings for a party. So easy and so good.

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Reviewer:

pat

Reviewed: May 1, 2010

I loved the recipe. I followed it exactly and it wasn't to sour or to sweet. No sugar needed. I also tried it substituting the lime juice with pineapple juice and it was sooooo good. If you like pina coladas, try it with the pineapple juice!! I can't decide which way I like best. Thanks Joy for a great recipe and new ideas!!

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Reviewer:

UOFIKAT

Cooking Level: Expert

Home Town: Gary, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Apr. 30, 2010

Perfect!! Would not change anything. I will be making this all summer. Yummy!!!

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Reviewer:

Diane

Cooking Level: Intermediate

Reviewed: Apr. 23, 2010

Excellent recipe, easy and a huge hit. Anyone who reviews it as too tart wasn't using the correct ingredients ,i.e. Coconut milk/cream rather than Cream of Coconut. Lime zest over the top as a garnish was a great suggestion!

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