Coconut-Mint Sorbet in Coconut Shells

Coconut-Mint Sorbet in Coconut Shells

This refreshing sorbet combines the creamy richness of coconut with the bright, cooling notes of fresh mint. Serving it in halved coconut shells adds a beautiful, natural presentation.

Yields: Approximately 4-6 servings Prep time: 20 minutes Chill time (for base): 2-4 hours (or overnight) Churn time: 20-30 minutes (depending on ice cream maker)

Ingredients:

• For the Sorbet Base:

  • 2 cans (13.5 oz each) full-fat coconut milk (chilled in the refrigerator overnight, do not shake)
  • 1 cup water
  • 3/4 cup granulated sugar (adjust to your sweetness preference)
  • 1/2 cup fresh mint leaves, packed (plus extra for garnish)
  • 1/4 teaspoon pure vanilla extract
  • Pinch of salt

• For Serving & Garnish:

  • 2-3 fresh coconuts, halved (for serving shells)
  • 1/2 cup toasted coconut flakes (for garnish)
  • Fresh mint sprigs (for garnish)

Equipment:

• Ice cream maker
• Saucepan
• Blender or food processor
• Fine-mesh sieve
• Airtight container (for storing sorbet)

Instructions:

Part 1: Prepare the Coconut Milk for the Sorbet Base

1. Chill Coconut Milk: Place the two cans of full-fat coconut milk in the refrigerator overnight. This is crucial as it allows the thick coconut cream to separate from the thinner coconut water.
2. Separate Cream: The next day, carefully open the chilled cans of coconut milk without shaking them. Scoop out the thick coconut cream from the top into a separate bowl. Reserve the clear coconut water for another use (or you can add a little back to the base if it’s too thick later). You should have about 1.5 – 2 cups of thick coconut cream.

Part 2: Prepare the Mint Simple Syrup

1. Combine Ingredients: In a small saucepan, combine the water and granulated sugar.
2. Dissolve Sugar: Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Do not boil vigorously.
3. Add Mint: Remove the saucepan from the heat. Add the fresh mint leaves to the hot sugar syrup.
4. Steep: Let the mint steep in the hot syrup for at least 15-20 minutes, or longer for a stronger mint flavor. You can even let it steep until cool.
5. Strain: Once the mint has steeped, pour the syrup through a fine-mesh sieve into a clean bowl, pressing on the mint leaves to extract as much liquid as possible. Discard the mint leaves. Let the mint syrup cool completely to room temperature.

Part 3: Make the Sorbet Base

1. Combine Ingredients: In a blender or food processor, combine the separated coconut cream, the cooled mint simple syrup, vanilla extract, and a pinch of salt.
2. Blend Until Smooth: Blend until the mixture is completely smooth and well combined.
3. Chill: Transfer the sorbet base to an airtight container. Refrigerate for at least 2-4 hours, or preferably overnight. A well-chilled base will result in a smoother sorbet.

Part 4: Churn the Sorbet

1. Prepare Ice Cream Maker: Ensure your ice cream maker’s bowl is thoroughly frozen according to the manufacturer’s instructions.
2. Churn: Pour the chilled sorbet base into your ice cream maker. Churn according to the manufacturer’s instructions, typically for 20-30 minutes, until the sorbet reaches a soft-serve consistency.

Part 5: Prepare Coconut Shells and Harden Sorbet

1. Halve Coconuts: Carefully crack open and halve your fresh coconuts. You can use a cleaver or a sturdy knife, tapping around the equator until it splits. Scoop out any coconut water (you can drink it!).
2. Clean Shells: Gently scrape out any loose coconut meat from the inside of the shells. You can keep some of the white coconut meat attached for a more rustic look.
3. Transfer & Freeze: Once churned, scoop the soft sorbet into the prepared coconut halves.
4. Harden: Place the filled coconut shells (or an airtight container if you prefer to store the sorbet separately) in the freezer for at least 2-4 hours to allow the sorbet to firm up to a scoopable consistency.

Part 6: Serve and Garnish

1. Scoop: When ready to serve, scoop the hardened Coconut-Mint Sorbet directly into the clean coconut halves (if not already there).
2. Garnish: Sprinkle generously with toasted coconut flakes and garnish with fresh mint sprigs.

Enjoy your delicious and refreshing Coconut-Mint Sorbet in beautiful, natural coconut shells!

Tips for Success:

• Toasting Coconut Flakes: Spread coconut flakes on a baking sheet and toast in a preheated oven at 300°F (150°C) for 5-10 minutes, stirring occasionally, until golden brown and fragrant. Watch carefully as they can burn quickly.
• Adjust Sweetness: Taste the sorbet base before churning and adjust the sugar to your preference.
• Stronger Mint: For a more intense mint flavor, increase the amount of mint leaves in the simple syrup or muddle a few fresh mint leaves into the churned sorbet right before freezing.
• Creamier Sorbet: While this is a sorbet, if you want a slightly creamier texture, you can add 1-2 tablespoons of cream of coconut to the base.
• Storage: Leftover sorbet can be stored in an airtight container in the freezer for up to 2 weeks. It may become very hard, so let it sit at room temperature for 10-15 minutes before serving.