Coconut

Coconut-Lime Sorbet

February 26, 2010
4 Ratings
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

  • Serves 4
Ingredients
  • 1 15 oz. can coconut milk (organic is good)
  • 2/3 cup grated jaggery
  • 2-3 kaffir lime leaves
  • 1/2 cup fresh lime juice
  • 1 pinch sea salt
In This Recipe
Directions
  1. 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.
  2. 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.
  3. Process in your ice cream maker. Serve right away, or freeze for a couple of hours to firm up more, as desired.

See what other Food52ers are saying.

  • Lena S.
    Lena S.
  • Holly
    Holly
  • Lizthechef
    Lizthechef
  • gluttonforlife
    gluttonforlife

    7 Reviews

    Lena S. August 26, 2010
    Hey gluttonforlife - sounds incredible. Do you think I could make it without the icecream machine?
     
    Author Comment
    gluttonforlife October 29, 2010
    You could freeze it and then put chunks into the food processor to create a smooth texture right before eating--I've done that with sorbet that gets too hard. This is a lot of work, though, and if you can invest the $50, I think you will love having an ice cream maker!
     
    Holly February 28, 2010
    This sounds amazing.

    Also, thanks to this recipe I finally know how to say "piloncillo" in English! I always wondered...
     
    Author Comment
    gluttonforlife March 4, 2010
    I know the shape is similar, but you'll notice that jaggery is maybe a shade or two lighter than piloncillo--perhaps a little less molasses? But they are quite close.
     
    Holly March 4, 2010
    It does look a bit lighter. Wikipedia said that jaggery was the same as piloncillo, so I guess they're off on that. Or maybe there are different versions of it? In any case, thanks! I've seen it in grocery stores and never knew what to do with it.
     
    Lizthechef February 26, 2010
    OK, I want to make this so I have to admit, "What is 'jaggery' and where can I find it?" That wasn't so hard, after all...
     
    Author Comment
    gluttonforlife February 26, 2010
    Sorry, I should probably have provided more info. If you don't mind checking out this post (http://tiny.cc/mGFfi) you can read a bit about it here. It's pretty easy to find in Indian markets, or at Kalustyan's (the source for all things exotic). In a pinch, you could substitute a light muscovado or rapadura sugar, but you might need to noodle the quantities.