Coconut sorbet

Coconut sorbet

By
From
New Thai Food
Makes
4 cups
Photographer
Jeremy Simons

The use of young coconut juice, fresh from a green coconut, gives this sorbet a defined, refreshing flavour. You’ll notice the difference.

Ingredients

Quantity Ingredient
500ml coconut cream
300ml young coconut juice

Sorbet base

Quantity Ingredient
300ml Sugar syrup
180ml liquid glucose
pinch sea salt
1/4 vanilla bean, scraped

Method

  1. To make the sorbet base, heat the sugar syrup in a heavy-based saucepan over a medium heat. Stir in the liquid glucose, salt and vanilla bean and combine well. Remove from the heat and cool to room temperature. Remove the vanilla bean.
  2. Mix together the coconut cream and coconut juice in a mixing bowl.
  3. Add the sorbet base to the coconut mixture and stir to combine well.
  4. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
  5. Spoon into individual bowls and serve.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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