Servings: 6 quarts

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Cherimoya-Coconut Sherbert


6 small or 3 large Frieda’s Cherimoya, peeled, seeded, into 1 inch pieces
1 cup toasted flaked coconut
6 tablespoons lemon juice
1 cup packed brown sugar
72-ounces evaporated milk


In a blender or food processor bowl place the Cherimoya pieces in batches along with the coconut and lemon juice. Cover and blend until pureed. Remove puree from container. Add remaining Cherimoya pieces. Cover and puree until smooth. In a bowl combine the pureed mixtures, the brown sugar and milk. Blend well. Pour mixture into shallow, non-metal freezer containers. Freeze mixture 1 to 3 hours or until it becomes almost firm.
Break up the sherbet with a fork or spoon into small pieces. Place the frozen chunks into a chilled mixer or food processor bowl. Beat or process until sherbet is light and fluffy but not thawed. Repeat with remaining frozen mixture. Return beaten mixture to pans. Cover and freeze until firm, about 2 to 3 hours.