Jeremy Strode’s Coconut Sorbet

Name: Jeremy Strode’s Coconut Sorbet
Cuisine: British
Ingredients: 750 ml milk; ½ vanilla pod, or a few drops of vanilla extract; ½ vanilla pod, or a few drops of vanilla extract; 500 g desiccated coconut; 275 g caster sugar; 275 ml water; 500 ml coconut cream; 400 ml double cream

Preparation info

Serves
8

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

Jeremy serves this in his Melbourne restaurant, Pomme, with a lime soufflé. But his son, Max, likes the sorbet best on its own. This recipe makes a lot but it’s bound to get eaten up quickly. If making it for adults only, you could add 3 tablespoons of rum with the sugar syrup.

Ingredients

750 ml milk
½ vanilla pod, or a few drops of vanilla extract</

Oceania
Europe
United Kingdom
Australia
Melbourne
Dessert
Vegetarian
Gluten-free

Method

Put the milk and vanilla in a saucepan and bring to the boil. Put the desiccated coconut in a bowl, pour the hot milk over, then cover and leave to infuse for 3 hours. Pass through a sieve, squeezing out all the liquid, and discard the desiccated coconut.

Put the sugar and water in a pan and bring to the boil, stirring to dissolve the sugar. Simmer for a few minutes to make a sugar syru