The Coconut

Ingredients in boldface have separate recipes, which follow the main recipe.

• Haupia Sorbet
• Lilikoi Sauce
• Coconut Shells:
• 6x 4″ rubber balloons
• 1 lb bittersweet chocolate
• 1-1/4 cups coconut flakes, toasted
• Mixed Tropical Fruits:
• 1 banana, sliced
• 1/2 mango or papaya, diced
• 1/4 pineapple, diced
• 1/2 cup diced fresh or canned lychees
• 2 starfruit, sliced
• Assembly:
• 1/4 cup melted bittersweet chocolate
• garnish: 6 mint springs

Coconut Shells: Line a baking sheet with parchment or waxed paper. Inflate the balloons to a diameter of about 4″ and tightly secure the ends. In the top of a double boiler, melt 2/3 of the chocolate to 120 F on a candy thermometer. Add the remaining chocolate and mix with a spatula until completely melted.

Dip the rounded (non-stem) half of each balloon in the chocolate, rotating to cover thoroughly, and sprinkle with toasted coconut. Set the half-covered balloons at an angle on the prepared backing sheet until the chocolate sets and is hard. Pop the balloons; remove and discard all the rubber pieces. Freeze the shells until you are ready to use them.

Using a Tbsp, carefully spoon the sorbet into the chocolate shells and gently pack down. Carefully scoop out the center of the sorbet to resemble the coconut meat and smooth out the edges using a spatula or knife. Return to the freezer.

Mixed Tropical Fruit: In a bowl combine the banana, mango or papaya, pineapple, lychees, and starfruit. Refrigerate until needed.

To serve, spoon the melted chocolate onto the center of individual plates and, while still warm, top with the coconuts; as the chocolate hardens it will secure the coconuts in place. Divide the mixed fruit among the plates, in and around the coconut. Drizzle with the Lilikoi Sauce and garnish with mint sprigs.

Haupia Sorbet

• 3 cups extra-rich (25%) coconut milk, or canned unsweetened coconut milk
• 1-1/2 cups water (if using extra-rich coconut milk) or canned unsweetened coconut milk
• 3 cups Simple Syrup

In a bowl thoroughly combine the coconut milk, water, and syrup. Transfer to an ice cream machine and freeze according to the manufacturer’s directions.

Simple Syrup

• 1-1/3 cups water
• 1/2 cup corn syrup
• 2-1/4 cups sugar

In a saucepan bring all ingredients to a boil. Boil for 5 minutes, strain, cool. Makes 4 cups.

Lilikoi Sauce

• 1/4 cup passion fruit puree with seeds
• 1-1/2 Tbsp sugar
• 1/2 cup water, divided
• 1/2 Tbsp cornstarch

In a saucepan bring the passion fruit, sugar, and all but 1 Tbsp water to a boil. In a cup, mix the cornstarch with the remaining water until dissolved, and add to pan. Cook until the sauce is slightly thickened and coats the back of a wooden spoon. Chill.

Fresh Lime Sorbet

• 1 cup sugar
• 3/4 cup fresh lime juice
• 6 Tbsp fresh lemon juice
• 1 Tbsp egg white

Combine 3/4 cup water and the sugar and cook, stirring, until the sugar dissolves; cool. Combine the remaining water, lime juice, lemon juice and egg white. Add the sugar syrup; chill.

Freeze according to the instructions for your ice cream maker.

Transfer to freezer containers for storage. Makes about 1 quart.

Mango Sorbet

• 1-1/2 lbs mango
• juice of 2 lemons
• 3/4 cup sugar
• 1 Tbsp peach brandy

Puree the mango with the lemon juice, sugar, and 1/2 cup water. Remove to a bowl. Add the peach brandy and freeze the sorbet, using either an ice cream machine or the freezer method.

Serve this sorbet in champagne glasses along with a delicate cookie.

Cassis Sorbet

• 1-1/2 x 16 oz pkg frozen, unsweetened boysenberries or blackberries, thawed
• 1-1/2 cups granulated sugar
• 3/4 cup water
• 5 Tbsp créme de cassis liqueur
• additional créme de cassis liqueur (optional)
• fresh mint sprigs (optional)

Puree thawed berries in a blender or processor. Strain through a fine sieve set over a bowl, pressing firmly on the solids with the back of a spoon.

Combine sugar and water in a heavy medium saucepan. Stir over medium heat until sugar dissolves. Stir sugar syrup and 5 Tbsp cassis into the berry puree. Chill berry mixture. Transfer berry mixture to ice cream maker and process according to manufacturer’s instructions. Transfer to a covered container and freeze.

Scoop sorbet into bowls. If desired, drizzle with more cassis and garnish with the mint. Makes 8 servings.