Coconut sorbet

Preparation info
  • Serves


    • Difficulty


Appears in
Gourmet Food for a Fiver

By Jason Atherton

Published 2010

  • About


  • 500 ml coconut milk
  • 75 g liquid glucose
  • 40 g


  1. Warm the coconut milk and 75ml water in a saucepan over a low heat. Add the liquid glucose and icing sugar and whisk until fully dissolved. Remove from the heat and stir in the rum. Pour into a bowl, cover and allow to cool.
  2. Once cooled, pour into an ice-cream maker and churn until almost firm. Transfer to a suitable container, seal and place in the freezer unt