For this month’s Belleau Kitchen Random Recipe challenge I arbitrarily selected the book “Simple Good Food” by the formidable Jean-Georges Vongerichten, co-authored by the redoubtable Mark Bittman. This is an excellent book which I’ve used on many occasions – in fact, it tends to fall open at the Pork Baeckoffe page. This time, though, I opened it in the dessert section and came up with Coconut Sorbet.
I’ve looked at this recipe in the past and somehow it just seemed too simple to work. Oh me of little faith – I now know that it’s excellent. Really simple to make but delicious to eat. It’s called a sorbet and technically I suppose it is but the result is a lot creamier than any normal sorbet and pure in both colour and taste.
The sorbet worked really well alongside mango and berries dressed with a little lime juice but it was also lovely on its own. I’ve halved the quantity given in the book because that’s all my little ice cream maker can handle but it still produced a fair amount. In fact, according to the book, this amount should serve 2, but I think it will actually serve 4 comfortably.
You could use reduced fat coconut milk but for the really creamy effect, the full fat version is best. You could also use either white rum or Malibu but, in my opinion, Malibu is nicer. (By the way, if you’ve never tried Malibu on melon, then it’s worth knowing that it makes an excellent alternative to port on a summer’s day.) Freshly made sorbets don’t always keep well and this is probably best eaten within 3 or 4 days but I don’t think you’ll find that a hardship.
1 can of coconut milk (400 ml)
85 g sugar (I used caster because it dissolves easily)
3 tsp Malibu or rum
Put the coconut milk and sugar in a saucepan over a medium heat and whisk until the sugar dissolves. Stir in the Malibu or rum.
Chill the mixture, then pour into an ice-cream maker and churn for as long as recommended in your instructions.
And that’s all there is to it. I don’t think you’ll be disappointed unless you really dislike coconut.