Biggest Loser Resort executive chef Cameron Payne's Chocolate Coconut Sorbet
Recipe created by Biggest Loser Ranch executive chef Cameron Payne
Servings: Serves 4
  • 2 cups chocolate soy milk
  • 1/2 cup light coconut milk
  • 1/8 cup cane sugar
  • 1 tsp. vanilla
  • 1/4 cup fresh berries
  • 4 sprigs mint
  • Directions
    In blender, add all the ingredients together. Blend mixture on low until cane sugar has dissolved. Add mixture to shallow pan, preferably metal. Stick pan in freezer, and scrape the top of the mixture every hour until it has a snow cone consistency. This should take 4 to 5 hours—the more shallow the pan, the quicker it will freeze. Before serving, set frozen sorbet on counter for 5 minutes. Scrape sorbet with ice cream scoop and serve in bowls or martini glasses.
    Nutritional Information
    Per serving: 115 calories, 4g fat, 2g protein, 7g carbohydrates