For this recipe, Claudia infuses shredded unsweetened coconut in regular whole milk. She finds this has more intensity than canned coconut milk. As an added bonus, the whole milk makes for a particularly creamy sorbet. She also adds a few drops of fresh lime juice to the mix. It's not a strongly pronounced flavor, butthat little touch of acid really helps counterbalance the richness of the coconut.
2 cups whole milk
1 cup shredded unsweetened coconut
3/4 cup sugar
1/2 teaspoon fresh lime juice
1. In a medium saucepan, combine the milk, coconut and sugar. Bring the mixture to a simmer over medium heat, stirring occasionally. Simmerthe mixture until the sugar dissolves, about 2 minutes. Turn off the heat and let the mixture cool for 1 hour.
2. Strain the mixture into a bowl and discard the coconut. Stir in the lime juice, cover, and chill until thoroughly cold, at least 3 hours, or overnight. strain again and freeze in an ice-cream maker according to the manufacturer's instructions.
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