Thursday, September 12, 2013

Restaurant (Re)creation: CK's Coconut Sorbet

These balmy days in San Francisco leave me craving my favorite refreshing indulgence: coconut sorbet.  What I love most about coconut sorbet is that it is creamy like ice cream (without the guilt factor) and it doesn't taste icy or watery like some sorbets.  My absolute favorite coconut sorbet is made at a restaurant called CK's in Hailey, Idaho.  Every time I am in the Sun Valley area I go to CK's, and every time I go to CK's I get the coconut sorbet.  Now you see why I had to figure out how to make this lovely treat in the comfort of my own home.  I did inquire about the restaurant's recipe, and while they did not divulge all of their secrets, they did tell me that the key ingredient that keeps it smooth and creamy is VODKA. Who knew?  So I did a little experimenting with my Cuisinart Ice Cream Maker and think this version is pretty darn tasty.  Hope you enjoy it as much as I do!

Serves 6


  • 2 15 oz. cans light coconut milk
  • 1/3 cup light agave nectar
  • 1/2 cup unsweetened shredded coconut
  • 1 tbsp vodka
  • 1 pinch sea salt


-Place your ice cream maker bowl in the freezer ahead of time and make sure it is sufficiently frozen before use.
-In a large heavy bottomed saucepan, heat the coconut milk, agave, shredded coconut and salt.
-Bring to a simmer and remove from heat.  Let cool to room temperature.
-Place the mixture in the refrigerator for at least 2 hours. 
-Meanwhile, remove frozen ice cream bowl from the freezer and place it in the ice cream maker.
-Turn on the maker and pour in the mixture, adding the vodka last.
-Leave ice cream maker on for 15-20 minutes.
-Serve immediately or place in a container and store in the freezer to enjoy later!

CK's Real Food
320 Main Street South
Hailey, Idaho
(208) 788-1223

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