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.
For someone who doesn't like coconut - man this was great! We followed the recipe to the letter, but used moist flaked coconut so the texture was great for us. Off to lick the icream maker bowl again :)
Lovely coconut flavor. I only had one can of coconut so used half and half for the other one. Very easy to do and went great with our Asian meal.
so easy and delicous
Very good!! Coconut lovers will enjoy this recipe.
Delicious and decadent! I followed the directions to the letter, and the result was perfection. (BTW: this recipe yielded almost a quart, rather than a pint.)
This was good but we thought it was a little rich. I think next time we will try to add some water so it has a little more of a sorbet feel to it. We also only added 1/4 cup of coconut and next time probably will leave that out. It was really good with fresh strawberries on top.
I halved this recipe and used half and half for the coconut milk, and also did not heat the mixture. Since we do not have an ice cream maker, I sealed up all the ingredients into a quart size zip lock bag, then put that into a gallon size bag filled with ice and ice cream salt. I then shook the bag for about 20 minutes, and had instant ice cream. The flavor of the coconut is grand! Next up.... Coconut Popsicles! Thanks for posting. :)
I love this sorbet! It couldn't be simpler. I added some chunks of mango as the mixture started to thicken in the ice cream maker. Served Cinnamon Wontons alongside. Perfect!
MMMMM really good! I'm lazy so I just dissolved the sugar in the coconut milk without heating. It worked fine. I also added some lime juice from 3 large limes, about 2/3 cup, and it turned out really well. There might be a tad too much shredded coconut, but might just be my taste ... definitely recommend this!