Guadeloupean Coconut Sorbet

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A classic street-vendor treat from the French Caribbean, Guadeloupean Coconut Sorbet is a light, snowy dessert made by freezing a rich blend of fresh coconut, condensed milk, and evaporated milk, then scraping it into fluffy crystals. Served in chilled cups and drizzled with tropical fruit syrup, it is the perfect cool-down on a hot island afternoon.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 18 gFat
• 14 gSaturated Fat
• 32 gCarbs
• 3 gFiber
• 28 gSugar
• 6 gProtein
• 95 mgSodium
• 290 mgPotassium
• 155 mgCalcium
• 1.5 mgIron
• 2 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the Coconut Base

• 2 cups fresh grated coconut meat (about 1 large coconut)
• 1 1/2 cups whole milk
• 1/2 cup sweetened condensed milk
• 1/2 cup evaporated milk
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

For Serving

• 1/3 cup guava, passion fruit, or mango syrup
• 1 tbsp toasted shredded coconut, for garnish

Directions

1. In a heavy-bottomed saucepan, combine the grated coconut and whole milk. Bring to a gentle simmer over medium-low heat, stirring often, and cook for 10 minutes to infuse the milk with coconut flavor.
2. Set a fine-mesh sieve lined with cheesecloth over a large bowl. Pour the hot coconut mixture through and gather the cloth to squeeze out as much liquid as possible; discard the solids or reserve for another use.
3. Return the strained coconut milk to the saucepan and add the condensed milk, evaporated milk, sugar, and salt. Warm over low heat, whisking constantly, just until the sugar fully dissolves, about 3 minutes. Remove from the heat and stir in the vanilla.
4. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.
5. Pour the chilled base into a shallow metal pan, ice cube trays, or a loaf pan and freeze for 4 to 6 hours, until completely solid.
6. Just before serving, use the tines of a fork to scrape the frozen block back and forth, creating light, fluffy coconut crystals. For a faster method, break the frozen block into chunks and pulse briefly in a food processor until it resembles fresh snow.
7. Pile the coconut snow into four chilled dessert cups or small glasses, mounding it high.
8. Drizzle each serving generously with the fruit syrup and sprinkle with toasted coconut. Serve immediately while the texture is at its most crystalline.
9. Eat quickly with a spoon, as the sorbet melts fast at room temperature in the tropical heat.

Cook’s Notes

• Freshly cracked coconut delivers the most authentic flavor, but you can substitute 1 1/2 cups unsweetened shredded coconut rehydrated in warm milk for 20 minutes.
• The texture is meant to be light and snowy, not hard like commercial ice cream; if the sorbet freezes too solid, let it sit at room temperature for 10 minutes before scraping.
• For an adult version, replace 2 tablespoons of the evaporated milk with white rum from Guadeloupe.
• Re-pulse the frozen base in a food processor if it sits for more than 15 minutes; the crystals compress quickly.
• Always serve in pre-chilled glasses to keep the sorbet from melting too fast on a warm day.

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