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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Tropical Sorbet Terrine Cooking View

Okay, so this isn’t technically ice cream, but sorbet is a close enough relative that I think it still deserves some attention during ice cream month.  It’s nice to have an option for anyone restricting dairy in their diet for any reason.  I love layering sorbet into terrines because it looks kind of fancy schmancy but in reality, it’s as easy as can be.  Spread a layer, freeze it.  Repeat, and repeat again.

It’s also an ideal option if, like me, you deliberate over flavor choices as though it were a life or death matter.  This way, you get to try three for the price of one.  The sweet-tart flavor of the raspberry and the smooth mango blend nicely with the creamy, rich coconut sorbet for a light, fresh summer dessert with a tropical flair.

Tropical Sorbet Terrine
Yield: about 12 servings

Ingredients

For the coconut sorbet: 

  • 1 (14.5 oz.) can coconut milk*
  • 1 cup shredded coconut
  • ½ cup sugar
  • Dash of salt

For the raspberry sorbet: 

  • 1/3 cup sugar
  • ½ cup water, divided
  • 2 cups (about 9 oz.) fresh raspberries

For the mango sorbet: 

  • 2 medium mangoes
  • ½ cup sugar
  • ½ cup water
  • 1 tbsp. freshly squeezed lime juice
  • 2 tsp. dark rum
  • Pinch of salt
Cooking View

Directions

  • Combine the coconut milk, shredded, coconut, sugar and salt in a saucepan over medium heat.  Heat just until the sugar is dissolved, stirring occasionally.  Remove the pan from the heat, cover and let steep 30 minutes.  Pour the mixture through a fine mesh strainer to remove the solids.  Cover and chill the mixture well, preferable overnight.

  • Line an 8½ x 4½-inch** loaf pan with plastic wrap.  Freeze the chilled coconut mixture in an ice cream maker according to the manufacturer’s instructions.  Spread the frozen sorbet into the lined loaf pan in an even layer so that it takes up about a third of the depth of the pan.   (Depending on your pan, you might have some left over.  Eat or freeze for later.)  Freeze.

  • To make the raspberry sorbet, combine the sugar with 1/3 cup of the water in a saucepan.  Warm over medium heat, stirring occasionally, until the sugar is dissolved.  Transfer the syrup to the refrigerator and chill slightly.  In a blender or food processor, combine the raspberries with the remaining 2-ish tablespoons of water.  Blend until fully pureed.  Blend in the syrup.  Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.  Spread an even layer on top of the coconut sorbet, leaving about a third of the depth of the pan left.

  • Peel and pit the mangoes.  Cut the flesh up into chunks and place them in a blender or food processor with the sugar, water, lime juice, rum and salt.  Purée the mixture until completely smooth.  Taste the mixture and adjust the lime juice and/or rum as necessary.  Chill thoroughly in the refrigerator.  Freeze in an ice cream maker according to the manufacturer’s instructions.  Spread over the raspberry sorbet in an even layer.  Return to the freezer and let set fully (at least overnight) before slicing and serving.  Garnish with fresh berries and/or coconut flakes as desired.

  • *You can use either lowfat or regular coconut milk.  However, the lower the fat content, the more icy the frozen treat will be.  Your decision.

    **You can use a similar size pan, such as a 9 x 5-inch pan.  Just keep in mind that the wider the pan, the thinner the layers will be.  

Source

  • Warm Vanilla Sugar

    This is absolutely stunning Annie. I think it’s perfect for ice cream month – I love the flavours you used together :)

  • Kerry Cooks

    I love the bright colours, so vivid and pretty!

  • HalfBakedHarvest

    So pretty!

  • Colleen Baez

    Oh my gosh this has my name all over it. Coconut and mango are absolutely irresistable together. What a great idea! Thanks so much for sharing. I’ll definitely be making it.

  • http://www.quarterlifecrisiscuisine.com/ Ashley Bee

    Excellent! I’m doing an ice cream party soon and I needed ideas of how to make a dairy-free thing… I will use this as inspiration! :)

  • Lisa Grant

    So pretty and refreshing! It was so nice to meet you this weekend!

  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    So many pretty colors! All in one gorgeous layered sorbet cake!

  • http://www.spoonfulofflavor.com/ Ashley | Spoonful of Flavor

    Beautiful dessert! I Some of my favorite sorbets in one dessert

  • annieseats

    Thanks Lisa. It was great to meet you as well!

  • Sara L’arcobaleno di Sara

    oh my God!!! Yummy e beautiful!!!
    bye bye
    Sara

  • http://www.acalculatedwhisk.com/ Becky Winkler

    Yum! I love your photos, especially the one with the raspberries! Such a dramatic dessert, and I bet the flavors are great together.

  • Cindy

    Annie, do you make this over 3 days or do you have more than one ice cream maker?

  • tania@mykitchenstories.com.au

    What amazing wonderful colours and the perfect summer dessert

  • Deborah Jamison

    hi, did you use sweetened or unsweetened coconut?

  • annieseats

    I make it over multiple days.

  • annieseats

    You can use either. I don’t remember which I used.

  • Cindy

    I’ve now got my mangoes, enough raspberries fm the garden and start the fun tonight :)

  • http://damndelicious.net/ Chung-Ah | Damn Delicious

    I love that you can get 3 flavors in one heaping spoonful! Best of 3 worlds.

  • Valiaskincare.com

    Pretty colors!

  • Megan DeKok

    This is the loveliest! I’ve had frozen terrines on my mind! Way to really make the hell out of it!