| How To Cook: |
|
|
1. Preheat the oven to 325°. With a swivel-bladed peeler or a small, sharp knife, pare off the brown outer skin from a piece of coconut meat about 4 inches square. (Set the rest of the coconut aside unpeeled.)
|
2. Grate the peeled piece coarsely with a hand grater and measure it. You should have about 1 cup. Spread the grated coconut in a thin layer in a large, shallow baking pan and, stirring occasionally; toast it in the middle of the oven for 15 to 20 minutes, or until light brown. Remove the coconut from the oven and set it aside.
|
3. Meanwhile, following the directions in "Glossary & Cooking Tips", make coconut milk with the remaining coconut meat and 2 cups of warm milk.
|
4. In a small, heavy saucepan, bring the sugar, water and cream of tartar to a boil over medium heat, stirring until the sugar dissolves and the syrup becomes completely clear, about 5minutes. Pour the syrup into a heatproof mixing bowl and let it cool to room temperature.
|
5. Stir the toasted coconut and the coconut milk into the cooled syrup and flavor the sherbet with a drop of the almond extract. Taste and add more of the extract if desired. Pour the mixture into 2 ice-cube trays from which the dividers have been removed.
|
6. Freeze the sherbet for 3 to 4 hours, stirring it every 30 minutes to break up the solid particles that will form on the bottom and sides of the tray. The finished sherbet should have a fine, snowy texture.
|
7. To serve, spoon it into parfait glasses or dessert dishes.
|
