Macapuno Sorbetes Recipe

Ingredients:

  • 1 cup coconut premium milk
  • 1 cup milk
  • 1/2 tsp salt
  • 2 (14-oz) cans cream of coconut (I use Lopez brand; available in the alcohol section
  • of Hannaford)
  • 3 cups heavy cream
  • 1 jar of macapuno (coconut sport strings; available at Asian/Filipino stores)
  • Buko pandan flavor (optional)

Instructions:





1. Scald milk and coconut milk plus salt over low heat.
2. Remove from heat and add heavy cream and cream of coconut.
3. Chill for at least 4 hours.
4. Freeze using an ice cream maker. (Mine is Rival.)
5. When done, immediately stir in macapuno. (Optional: Add several drops of buko pandan. That’s the greenish ice cream in the picture. Personally, I like the plain one.)
6. Freeze overnight. (You might have to stir every 30 minutes or so for the first 4 hours to make sure the macapuno is distributed evenly.)
7. Optional garnishings: additional macapuno, kaong, or nata de coco (available in Asian stores).

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