507711655-Opera-Patisserie-Cedric-Grolet-1

COCONUT
Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 hours
For the coconut shells
4 coconuts
For the coconut sorbet
1½ cups (380 g) coconut water
1 cup plus 3 tablespoons (230 g) superfine sugar
1¼ teaspoons (6 g) super neutrose
2½ teaspoons (12 g) glucose powder
3⅓ cups (750 g) coconut milk
For the coconut shells
Saw off the coconut tops at three-quarters of their height, drain the
coconut water, and set aside. Freeze the coconuts for 2 hours.
For the coconut sorbet
In a saucepan, heat the coconut water, then add the superfine sugar
mixed with the super neutrose and glucose powder. Heat to boiling,
then refrigerate for 2 hours. When cool, add the coconut milk, then
use an immersion blender to blend. Churn in an ice cream maker for
10 to 15 minutes, then transfer to a cold bowl and freeze for about 2
hours.