Thursday, April 15, 2010
If Martha made Vietnamese-- Coconut Sorbet and my love affair with Cuisinart!
There are versions of coconut sorbet all over south-east Asia. I think the next time I make it, I think I'll try it just after a spicy hot Vietnamese dish.
A couple pointers-I couldn't find unsweetened shredded coconut. (And thanks to Chris I knew that using sweetened coconut would make the sorbet far to sweet. Thx Chris!) So I took the sweetened shredded coconut and rinsed in it in a colander. Then spread it on a cookie sheet and put it in the oven at 250 degrees to dry it out. Worked like a charm!
Garnish. (The salted peanuts are so yummy on top!)
It's that easy.
Kiddos old enough to use a cook top, can do this one on their own.
1 cup of sugar
1 c water
1/2 c coconut milk
2/3 c dried coconut flakes-unsweetened
juice of 1 lime
sprigs of fresh mint
3 T chopped salted peanuts
To make a light sugar syrup---Combine sugar and water in sauce pan. Bring to a boil while stirring constantly. Reduce heat and simmer approximately for 5 minutes.
Stir together sugar syrup, coconut milk, shredded coconut, and lime juice.
Pour mixture into icecream maker and freeze according to directions. Return mixture to freezer to freeze till solid.
Scoop sorbet into individual bowls and garnish with a sprig of mint and chopped peanuts.