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Rich and refreshing, tangy and sweet. An exciting foil for bittersweet chocolate-whether rich flourless cake or plain old brownie. For that matter, it's hard to find a better partner for the Coconut Cake or the Coconut Souffle.

	Coconut Lime Sorbet mingles the sweetness of coconut cream and the tartness of fresh limes. (Darrell Sapp, Post-Gazette)

15-ounce can cream of coconut (preferably Coco Lopez)
3/4 cup water
1/2 cup fresh lime juice, Key limes are preferable, but Persian limes work fine
1 teaspoon grated zest

Warm opened can of cream of coconut briefly in a pan of hot water. Empty into a bowl, whisk until very smooth. Whisk in other ingredients. Freeze mixture in an ice-cream maker. Transfer to an airtight container and put in freezer to firm up. Improvise: Replace lime juice with 1/4 cup rum. See accompanying story for freezer method of preparing. Makes about 1 pint.

Gourmet

Thursday, July 05, 2001