Coconut Sorbet

Scaled yield: 924g

• Granulated Sugar (Sucrose) 10.3% of recipe
  95g
• Dextrose 4.3% of recipe
  40g
• Morbifrutta 3.2% of recipe
  30g
• Coarse Salt 0.1% of recipe
  1g
• Coconut Milk - Canned, High Fat 23.8% of recipe
  220g
• Coconut Water 54.1% of recipe
  500g
• Unsweetened Shredded Coconut 3.8% of recipe
  35g
• Vellutina (Sorbitol) optional 0.3% of recipe
  3g

Process

Method

1. 1

   Combine all ingredients, starting with the dry, and blend well with an immersion blender.

   Tip: For a deeper coconut flavor and creamier texture, allow the coconut sorbet mixture to rest overnight in the refrigerator. Add PreGel's vellutina and blend well before adding it to your machine.

2. 2

   Pour immediately into a batch freezer. Extract at the proper temperature—typically between −6°C and −7°C.