Coconut sorbet

Coconut sorbet

By
From
Huxtabook
Makes
1 litre
Photographer
Chris Middleton

The sorbet recipe is from my good friend Nick Holloway, who has a restaurant called Nu Nu in Palm Cove, Queensland.

Ingredients

Quantity Ingredient
500ml full-cream milk
250g caster sugar
2 teaspoons liquid glucose
100g desiccated coconut
500ml coconut cream

Method

  1. Heat the milk, sugar and desiccated coconut in a saucepan to just below boiling point — do not allow to boil. Remove from the heat and leave to stand for 10–15 minutes.
  2. Stir in the glucose and coconut cream. Strain through a fine sieve and squeeze to extract all of the juice from the solids. Refrigerate the mixture overnight.
  3. Churn in an ice-cream machine according to the manufacturer’s instructions, then place in the freezer for a few hours to firm up — the sorbet should be stretchy and chewy. The sorbet will keep in the freezer for about 1 week.
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Melbourne
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