Coconut Sorbet
By Chef Gary Danko, Gary Danko Restaurant, San Francisco, CA

Ingredients:
1/2 cup Water
1 tbls. Sugar
2 cups Coconut Milk (unsweetened)
1/2 Vanilla Beans (split and scraped of seeds)
1 pinch Salt

Method:
Combine water, sugar, coconut milk, vanilla seeds and salt. Mix until sugar is dissolved. Chill and Freeze in electric ice cream machine. Keep frozen until needed.

Other Great Chef Recipes:
Coconut Sorbet

Coconut Tuiles

Duck Prosciutto and Fole Gras Torchon with an Apple Gastrique

Juniper Spiced Venison Medallions, Cranberry Onion Compote with a Chestnut Spaetzle

Moroccan Spiced Squab with Chermoula and Orange-Cumin Carrot

Pineapple Coconut Cream Parfait with Tropical Coulis

Seared Filet of Beef with Porcini Mushrooms, Candied Shallots and Potato Gratin

Seared Foie Gras with Apricot and Verjus

Other Related Links:
The Essence of Danko

Stock Making Tips