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Author Notes: I shared a coconut-lime sorbet at Il Buco in New York recently that was so perfectly tart and creamy I had to attempt to recreate it. I wound up with something even more exotic--thanks to the deeply flavorful jaggery and the beautifully perfumed kaffir lime leaves--but I can't say I was disappointed. This has a wonderful taste of the tropics, especially welcome when the weather is so cold. —gluttonforlife
15 oz. can coconut milk (organic is good)
cup grated jaggery
kaffir lime leaves
cup fresh lime juice
pinch sea salt
- In a medium saucepan over medium-low heat, combine coconut milk, jaggery and lime leaves. Stir until jaggery is dissolved and milk is heated through, about 5 minutes.
- Remove coconut milk from heat, cover pan and allow to steep as it cools. Once completely cool, stir in lime juice and strain, discarding lime leaves. Stir in salt.
- Process in your ice cream maker. Serve right away, or freeze for a couple of hours to firm up more, as desired.