in Caribbean, Dessert Recipes

Coconut milk sorbet

updated

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Ingredients for 6 servings:

  • 3 ½ dl coconut milk, from the can
  • 200 g sugar
  • ½ lemon(s), the juice
  • 50 ml white rum
  • 3 ½ dl water

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

Boil water with sugar and lemon juice, then boil for 2-3 minutes. Measure 3.5 dl of the liquid, mix with the coconut milk and rum, and let it cool completely in the refrigerator. Freeze in an ice cream maker. The sorbet is easy to prepare; simply remove it from the freezer 5 minutes before use; by then it will be soft enough to form into balls. I serve it with things like pineapple with mint pesto or mango puree.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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