Coconut Rainbow Sherbet
This layered sherbet dessert is a party in a glass. Serve it in elegant or retro dishes and alternate creamy white coconut layers with colorful sherbet so it’s as pleasing to the eye as it is to your taste buds. If rainbow sherbet isn’t available at the grocery store, find another fun flavor for this retro freezer treat.
Yield: 6 servings
1 pint whipping cream
¼ cup shredded sweetened coconut
1 teaspoon almond extract
2 tablespoons powdered sugar
½ gallon rainbow sherbet
Rainbow sprinkles (for garnish)
In a medium bowl, whip cream until stiff. Add coconut, almond extract, and powdered sugar to whipped cream and stir until combined. Drop a scoop of sherbet into the bottom of small trifle dish or decorative glass. Drop a spoonful of the cream mixture on top. Add an additional scoop of sherbet and a dash of sprinkles and serve immediately, or freeze until ready to serve.
From Best Dump and Freeze Treats
By Monica Sweeney
This layered sherbet dessert is a party in a glass. Serve it in elegant or retro dishes and alternate creamy white coconut layers with colorful sherbet so it’s as pleasing to the eye as it is to your taste buds. If rainbow sherbet isn’t available at the grocery store, find another fun flavor for this retro freezer treat.
Yield: 6 servings
1 pint whipping cream
¼ cup shredded sweetened coconut
1 teaspoon almond extract
2 tablespoons powdered sugar
½ gallon rainbow sherbet
Rainbow sprinkles (for garnish)
In a medium bowl, whip cream until stiff. Add coconut, almond extract, and powdered sugar to whipped cream and stir until combined. Drop a scoop of sherbet into the bottom of small trifle dish or decorative glass. Drop a spoonful of the cream mixture on top. Add an additional scoop of sherbet and a dash of sprinkles and serve immediately, or freeze until ready to serve.
From Best Dump and Freeze Treats
By Monica Sweeney
