Coconut sorbet

• 400g coconut milk, 19% v
• 304g water
• 115g granulated sugar
• 20g sorbitol
• 50g dextrose monohydrate
• 35g maltodextrin, 18th
• 30g inulin
• 5g binder, warm (for ice cream)
• 40g grated coconut
• 1g fine salt

• Put the water in a pan or in the thermoblender.
• Mix all dry substances separately in a bowl.
• Start heating the water while stirring and add the powders around 40°C.
• Pasteurize to 85°C and then cool quickly.
• In the meantime, lightly toast the coconut shavings in a pan.
• Add coconut milk and coconut shavings at around 50°C while cooling.
• Blend briefly with the immersion blender and after at least 6 hours of maturation, turn into ice cream in the ice cream maker.

Recipe: Hidde de Brabander