Coconut and pandan sorbet
Item 1 of 1
Anna Hansen's coconut sorbet recipe exemplifies her diverse approach to cuisine - the fragrant, aromatic flavour of pandan essence melds beautifully with coconut. Pandan essence can be tricky to track down but should be available in well-stocked East Asian supermarkets, or is readily available online.
First published in 2015
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Ingredients
Metric
Imperial
- 500ml of coconut milk
- 180ml of water
- 130g of caster sugar
- 65g of liquid glucose
- 2 drops of pandan essence
- 1 lime, juice and zest
- lemon juice to taste
- 1 pinch of flaky sea salt
SAVE RECIPE
Equipment
- Ice cream maker
Method
1
First, make a syrup for the sorbet. Place the water, sugar and glucose in pan and bring to the boil. Simmer for 3 minutes or so, then cool and refrigerate until needed
- 180ml of water
- 130g of caster sugar
- 65g of liquid glucose
2
Measure out 275ml of the sorbet syrup and place in a bowl with the rest of the ingredients. Whisk until thoroughly combined, then churn in an ice cream maker
- 500ml of coconut milk
- 2 drops of pandan essence
- 1 lime, juice and zest
- lemon juice to taste
- 1 pinch of flaky sea salt
3
Serve a scoop of the sorbet as it is, or with a sprinkling of praline on top
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