Ingredients

  • Coconut Sorbet
  • 160 milliliters water
  • 75 grams light corn syrup
  • 210 grams sugar, caster
  • 750 milliliters coconut milk, unsweetened 14-15% fat(chaokoh)
  • Chocolate Shells
  • 65 grams coconut flakes toasted
  • 180 grams plain chocolate, expensive
  • 9 balloons
  • Fruit Sauce
  • 155 grams pineapple spears
  • 140 grams papaya spears
  • 120 grams mango spears
  • Passion Fruit Sauce
  • ⅓ cup passion fruit purée
  • 120 grams water
  • 33 grams sugar, caster
  • 15 milliliters water
  • 1 ½ teaspoons cornstarch

Directions

1. Sorbet: Bring water, corn syrup and sugar to a boil stirring until sugar is dissolved. Boil for 3 minutes. Cool syrup. Chill syrup, covered, until cold, at least 1 hour, and up to 2 days. In a large bowl stir together syrup and coconut milk (plus water if using higher fat coconut milk). Freeze mixture in an ice-cream maker.
2. Shells: Preheat oven to 350*F/175*C/GM 4. Toast coconut until golden. Cool completely.
3. Reserve one fourth chocolate in 1 or 2 pieces and chop remainder. Place in a small deep bowl about 10-12 cm in diameter and 7 cm deep. Melt. Add reserved pieces and stir until melted chocolate is barely warm to the touch. Remove chocolate pieces if not fully melted.
4. Have ready a tray lined with Greaseproof paper in the freezer. Blow up ballons to no more than 10 cm in diameter and tie ends. Holding by tied end, dip 1 balloon into chocolate, gently pushing down on balloon to coat to a height of about 4 cm and let excess chocolate drip off. Holding coated balloon over a plate, sprinkle all over with coconut (do not dip balloon into coconut) and immediately transfer to tray in freezer. Repeat procedure with remaining balloons. Freeze shells on ballons until hardened completely, at least 30 minutes, and up to 2 days.
5. Remove balloons fom freezer 1 at a time and put on a work surface. With a sharp object pierce balloons to deflate. Gently remove any pieces of balloon that are stuck to chocolate shells.
6. Working with 1 shell at a time and keeping remaining shells in freezer, carefully fill shells with sorbet and smooth tops. Scoop out centers of sorbet to simulate coconut halves. Freeze filled shells, covered, at least 2 hours, or until frozen hard, and up to 3 days.
7. Passion Fruit Sauce: Halve passion fruits and scoop out pulp and seeds into a small saucepan. Add 235 milliliters water and sugar and bring to a boil stirring constantly. In a small cup combine 30 milliliters water with cornstarch until smooth. Stir into passion fruit mixture. Boil sauce, whisking, until slightly thickened, about 2 minutes, and cool. Chill sauce, covered, until cold, at least 2 hours, and up to 5 days. Makes about 1 1/2 cups or 1/4 cup per serving.
8. Spoon 1/4 cup sauce onto each of 6 plates and arrange a coconut half in centre. Garnish with skewered tropical fruit.

Notes
Notes:If coconut milk 20-25% fat use 3 cups milk with 1 1/2 cups water.
Serving Ideas:Original recipe serves 6 makes/fills 8-4" choc shells.


Categories
Cream, PuddingsIce
Keywords
PuddingsIce Cream
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