I find that people have a love/hate relationship with all things coconut. I personally love the natural flavor of fresh coconut (forget that artificial tasting junk…bleh! This is nothing like that…). You would be doing some serious shame to your taste buds if you passed on trying this recipe out. It was incredibly simple and extraordinarily refreshing. This truly is an outstanding addition to any late summer night. I hope you enjoy….
Begin by preparing your sorbet base. I infused this sorbet with vanilla bean.
Start by splitting your vanilla in half.
Using your knife, carefully scrape out the inside of the bean and set aside.
Do not discard the pods.
In a medium saucepan, create a simple syrup
Start with the water….
Then add in equal parts sugar…
Stir until it begins to dissolve.
Add the innards of your vanilla bean as well as the pods.
Stir to combine. Allow it to simmer and boil.
After heating, let rest for an hour or so to extract as much vanilla flavor as you can.
Your syrup should be clear (minus the vanilla floating around).
After cooling, remove the pods.
You can strain the rest of the vanilla out, but I like the color and texture it adds personally.
I chose to be daring and left it. I know, scandalous…
Combine whole coconut milk with your simple syrup
Allow the mixture to become as cold as possible before the mixing process.
This reduces the number of ice crystals that form and protects the texture.
And if you know me at all…you know I have T.F.P’s (textural food preferences).
Texture is IMPORTANT my friends.
After cooling… add to your ice cream mixer; preferably use a sorbet or gelato attachment.
Then allow it to mix until it looks a lil’ somethin’ like this…
Now, repeat after me:
“QUICK…what’s that giant thing crawling on the ceiling?????!!!!”
(Proceed to eat as much as possible while no one looks; you cannot sue me if you get a brain freeze…)
If you would like to eat it all right now go ahead and be my guest.
I am not the judging sort. Because, weird people don’t judge.
Freeze in an air tight container for later.
Create your sorbet sundae a few different ways…
I like my pina colada coconut version.
Fresh pineapple soaked in rum….
Toasted coconut….. yes, there is a sorbet GOD.
Needing a choc-o-late fix? Add some fudge sauce and toasted pecans….
I really hope you enjoyed reading this as much as I enjoyed eating it.
- 1¼ cups Water
- 1¼ cups Sugar
- 1 Vanilla Bean
- pinch of salt
- 2 cans Whole Coconut Milk
- Extra sweetened coconut, toasted
- Optional, fresh pineapple (soaked in rum) or hot fudge
- Begin by cutting your vanilla bean in half. Scoop out the insides and set aside.
- In a medium pot, combine water and sugar. Whisk till combined (not all dissolved)
- Add the pods and the vanilla to the pot and bring to a simmer.
- Simmer for a few minutes and remove from heat and allow it to cool for one hour.
- Mix in both cans of whole coconut milk (must use whole for this recipe).
- Allow it to cool for several hours in the fridge or overnight if possible.
- Place in your ice cream machine using a sorbet or gelato attachment (if you have this).
- Mix until thick and frozen; approximately 1 hour.
- Eat right away or allow it to harden further in an air tight container in the freezer.
- Toast coconut in the oven and sprinkle over your sorbet sundae before serving!