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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Vanilla Coconut Sorbet Topped With Toasted Coconut

on February 15, 2016

 

 

 

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Yields: 4 servings
Prep Time: 5-7 minutes
Inactive Prep Time: 1). 1 hour to steep cooked coconut mixture before cooling.
2). 24 hours to cool mixture before going into the ice cream machine. 3). 24 hours to freeze the sorbet mixture.
Cooking Time and Temperature:
Medium low heat, long enough to scald the coconut milk mixture. ( This means when bubbles appear around the outer rim of the pot, turn the heat off and steep for 1 hour.
Ice Cream Machine Churning Time: 30 minutes or until the mixture starts to thicken.

Ingredients:
1-1/4 cups of granulated sugar
1-1/2 cups of coconut water
1 whole vanilla bean, halved, seeded, and scraped
1 spring of fresh mint leaves
pinch of Kosher salt
2- 13.5 ounce cans of unsweetened coconut milk
toasted coconut and mint for garnish

Directions:
Combine the coconut water, sugar, 1 sprig of fresh mint leaves, vanilla bean (including the pod), salt, and coconut milk into a saucepan set over med-low heat. Bring the mixture just up to the scalding point stirring occasionally. You want to make sure all the sugar dissolves completely.  Remove from the heat. Let the mixture steep for 1 hour. Strain into a bowl, removing the mint and vanilla pod.

Next, cover and refrigerate the mixture overnight. Note: refrigerate the bowl insert, for the ice cream maker, overnight  as well. Pour the mixture into the frozen freezer bowl, turn the machine on and churn for 30  minutes. Note: Don’t worry if the mixture doesn’t thicken like you’d like. Whenever any type of sugar and water mixture is used without the proteins that eggs add  there becomes a lower freezing temperature.

Transfer the mixture into an air tight container, place into the freezer for 24 hours. Remove from the freezer for 10 minutes before serving. Sprinkle some toasted coconut over the top and garnish with a sprig of fresh mint.

Toasted  coconut: Place  1/2 cup of unsweetened coconut into a dry saute pan on med-low heat. Swirl the pan around until you start to smell the coconut flakes and they become a light golden brown color.

 

 

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One response to “Vanilla Coconut Sorbet Topped With Toasted Coconut

  1. kathybruton2 says:

    This looks divine!

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