Name: Coconut Milk Sherbet
Cuisine: Americas
Ingredients: Pinch cream of tartar; ½ lb. sugar; 2 drops almond extract; 3 tablespoons water; 1 medium sized coconut (about 1½ lb.); ¾ pint warm milk

Ingredients

1 medium sized coconut (about 1½ lb.)
¾ pint warm milk

Americas
Barbados
Dessert
Gluten-free
Vegetarian
Caribbean

Method

Puncture 2 of the eyes of the coconut and drain out the coconut water. Split the shell and take out the meat. Pare the brown skin from a piece of coconut about 4 inches square and grate it on the coarse side of a hand grater. Spread the coconut on a baking sheet or shallow baking pan and toast in a 325°F (gas 3)

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Coconut Milk Sherbet

Ingredients

Method

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