Fresh Coconut & Cachaça Sorbet
http://ceramiccanvas.com/2009/05/fresh-coconut-cachaca-sorbet/The sorbet is light, refreshing and not too sweet. No one will be able to name the hit of cachaça – they’ll just notice something different that they can’t quite put their finger on.
2 coconuts (apprx. 2 lbs each – see yield notes below)
1 cup water
1 gelatin pack
¾ cup sugar
¼ cup syrup
1.5 oz Cachaça
½ tsp lime juice
Carefully carve out the flesh in chunks. Using a coarse grater, shred the flesh of one coconut (should yield about 2 cups in shredded coconut). Set shredded coconut aside.
Mix milk, water, gelatin in med saucepan and let stand until gelatin has dissolved (about 5 minutes). Add sugar, syrup and ¾ cup of the shredded coconut. Bring mixture to a boil just to dissolve the sugar. Stir, take off heat and let coconut steep, covered, for 25 minutes.
Stir in Cachaça and lime juice. After the mixture has completely cooled, freeze in an ice cream maker according to the manufacturer’s instruction.
Meanwhile, dry toast the remaining cup of shredded coconut in a nonstick pan over medium heat, stirring periodically until the flakes are golden brown (about 7 minutes).
Yield Notes: One 2 lb coconut yields about 1cup liquid & 2 cups shredded coconut
"what is Cachaça?":
http://cocktails.about.com/od/spirits/p/cachaca_profile.htm
Cachaça (pronounced kah-SHAH-sah) is a distilled spirit from Brazil that is in a class of it's own but it is often associated with rum. The difference is that cachaça is made from sugar cane juice where rum uses molasses.
"are Cachaca and cacique the same?" "difference between Cachaca and cacique?"
http://www.ehow.com/info_8608377_liquors-made-sugar-cane.html
Cachaca: It is a clear liquor, distilled from sugar cane juice
Guaro: Guaro is a Costa Rican cane spirit. It is also distilled from sugar cane juice rather than molasses. Its flavor is very neutral, and in practical terms it is more a cane-based vodka than a rum.
==================
A more general google search gave me these but they use canned ingredients:
Ming's Perfectly Simple Coconut Sorbet
needs an ice cream maker which I don't have...not so simple after all.http://www.food.com/recipe/mings-perfectly-simple-coconut-sorbet-170147
Pineapple Coconut Sherbet
http://familyfun.go.com/recipes/pineapple-coconut-sherbet-687740/
Ming's Perfectly Simple Coconut Sorbet
2 (14 1/2 ounce) cans coconut milk- 1 1/2 cups shredded coconut
- 1 cup sugar
Directions:
- 1In a medium saucepan, combine the ingredients and bring to a boil, stirring until sugar is completely dissolved.
- 2Remove from heat, cool, then refrigerate until fully chilled.
- 3Freeze in an ice cream maker according to manufacturer's directions.
Read more: http://www.food.com/recipe/mings-perfectly-simple-coconut-sorbet-170147#ixzz1i7kz494E
"How to make coconut milk":
ReplyDeletehttp://www.coconut-connections.com/coconut_milk.htm
Coconut milk is not the liquid inside a coconut. Rather, coconut milk is made by squeezing the grated flesh of a coconut with some hot water resulting in a rich white liquid that looks very much like cow's milk.
Here's what I ended up with.
ReplyDeleteUse an ice cream scoop to get the coconut flesh from 4 coconuts.
With 2 knives criss-crossing, cut the flesh to make it finer.
Blend together in a saucepan the following:
- 4 cups water
- 2 cups sugar
Put the coco flesh and simmer for about 5 minutes.
Use blender until fine.
Cool on counter.
Freeze in ice cubes.
Use blender again right before serving. Add Guaro if desired.
TicoFUSION is about surviving in the Jungle with delightful & healthy treats. I don't have most of my fancy kitchen gadgets & tools, so I had to improvise.