Coconut Cream Sorbet

Coconut Cream Sorbet
  • 1 can coconut cream (375ml)
  • 10  tsp castor sugar
  • 1 tsp TURMERIX
  • ½ tsp green tea powder
  • In small pot combine all ingredients, over a low heat, stir mixture until sugar is dissolved but do not boil
  • Strain into a plastic container & leave on the bench until cooled stirring often
  • Once cooled place in fridge to let set, it is important to stir the mixture every hour for the first 3-4 hours & allow to set overnight

This sorbet doesn't require an ice cream churner but instead needs to be set in the fridge overnight. It has the velvety texture halfway between a clotted cream & a sorbet.

Older post Newer post