Coconut Milk Sherbet

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


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


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)