Wayne Gisslen

Coconut Sorbet

Preparation info
  • Yield: about

    1¾ pt

    , depending on overrun
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Frozen coconut purée, thawed (see vari

Method

Procedure

  1. Mix together all ingredients.
  2. Freeze in an ice cream freezer.