Recipe by Chef Kate
This is the essence of elegance--simple, pure and clean tasting--a lovely sorbet for cleansing the palate between courses of an asian meal or for making Ming's fabulous Asian Banana Split, posted here on Zaar. Cooking time is chilling and freezing time.
Top Review by MrAndrew
Opinion of recipe: Fairly tasty, though for me it is a bit too sweet and there is too much shredded coconut. WIth the given proportions the mouth feel is very much the shredded coconut - I prefer a smoother sorbet with some coconut in it.
Technique: Two simplifcations for getting the temp down:
1) Cook the sugar and shredded coconut with only 1 can of coconut milk. After the sugar is melted and incorporated and the shredded coconut has absorbed some liquid, remove from the heat and then add the second can. This will help bring the temp down.
2) Assuming you have high quality cookware that can handle it (or lousy cookwear that you dont mind warping), place the pot in an icewater bath and stir occassionally until cool. This is much faster than putting it in the fridge and doesnt heat up the refridgerator (which endangers the other food in the fridge.)
Two additional notes:
1) I tested the liquid with a refractometer and got a reading of almost 30 degrees brix (aka 30% sugar.) [Note that there are issues using my refractometer with opaque liquids.] Thus, the sugar can be reduced significantly without impacting crystal formation.
2) Remember to shake your cans of coconut milk before using in this recipe to thoroughly mix the "cream" into the more liquid part of the milk. [For many Thai recipies you would NOT want to do this as you often want the cream and liquid separate.]
Optional modification: For an additional twist, add sweet basil seeds (soaked in water). These are available at Thai grocery stores. They add an interesting surprise look and feel to the white coconut sorbet.