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.
Reporting in on the Coconut Sorbet...with the milk, it is almost like a sherbet. Really good however. After you infuse the milk with the coconut -- the "infused" coconut is REALLY great, however! I had made the recipe from Gourmet or Bon A with coconut cream and lime...that was good too. I had already given that to someone, so what I need is a "side by side" comparison instead of trying to remember from 2 weeks ago!! Thanks again for the recipe! I did make Claudia's coconut tapioca...but with the large pearls, I do think you should soak them overnight, it is hard to cook the tapioca so long with milk and avoid scorching, unless you do it in a double boiler.
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