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Lime coconut sorbet

ROOT BEER floats poured table-side, a "milkshake program" created by a sommelier, spectacular sundaes layered with gelee, meringues and buttery sable cookies. It's a whole new world of soda fountain desserts. If you've ever had the caramel copetta at Pizzeria ... Read more

Total time: 20 minutes, plus freezing time | Makes 5 cups
  • 1 1/2 cups milk
  • 1 cup plus 2 tablespoons sugar
  • 3 cups coconut puree
  • 1/2 cup plus 4 1/2 teaspoons lime juice (4 to 5 limes)
  • 1 tablespoon lime zest (1 1/2 limes)

Step 1In a medium, heavy-bottom saucepan, bring the milk and sugar just to a boil over high heat, stirring occasionally. Remove from the heat and pour into a metal bowl set over a bowl of ice water. Stir until the sweetened milk is thoroughly chilled.

Step 2Pour the coconut puree, lime juice and zest into a blender (or use an immersion blender and large bowl); pulse to combine. Add the sweetened milk and pulse several more times to combine.

Step 3Place the mixture in an ice cream maker and freeze according to the manufacturer's instructions. Cover tightly with plastic wrap and keep frozen until needed. This makes a generous quart of sorbet, slightly more than is needed for the coupe recipe. The remainder will keep, tightly covered and frozen, for 1 week.

Note: Adapted from Brix@1601 executive pastry chef Renee Ward. This recipe may be made up to a week before assembling the coconut coupes.
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