Sorbet · Tropical · Nº 66
Coconut
Sorbetto al cocco
Coconut milk carries enough fat to churn like a gelato, so this dairy-free scoop lands creamy rather than icy. A whisper of salt keeps the flavor round instead of flat.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the sucrose, glucose powder, dextrose, salt, and stabilizer together in a bowl.
Combine the coconut milk and water in a pan, warm to 113–122 °F (45–50 °C), rain in the dry mix while stirring, then heat to 185 °F (85 °C). Stir 30 seconds off the heat — coconut milk gains aroma when cooked.
Use an immersion blender for about 20 seconds to emulsify the mixture, then cool it over an ice bath to 39 °F (4 °C).
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
If the mixture has visibly separated, use an immersion blender for about 10 seconds to restore a uniform emulsion; otherwise proceed directly.
Pour the cold mixture into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished frozen dessert to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
