This easy sorbet captures the essence of coconut in frozen form. Vanilla amplifies the alluring fragrance of coconut, while salt underscores the sorbet’s delicate sweetness. High-quality canned coconut milk works fine, but freshly made coconut milk yields the best results, with wonderfully delicate and complex flavors.

　　

Ingredients

makes about 3 cups, to serve 6

　　2 1/2 cups coconut milk, canned or freshly made (page 318)

　　1/2 cup sugar

　　Generous pinch of salt

　　2 1/2 tablespoons light corn syrup

　　1/2 teaspoon vanilla extract

　　

Step 1

In a saucepan, combine the coconut milk, sugar, salt, and corn syrup and place over medium heat. Cook, stirring or whisking gently, until the sugar dissolves. Remove from the heat and whisk in the vanilla. Transfer to a bowl and set aside to cool. Cover with plastic wrap and refrigerate for at least 24 hours to chill well and develop the flavor.

　　

Step 2

The mixture separates as it sits, so whisk to reblend, and then freeze in an ice-cream maker according to the manufacturer’s directions.

　　

SORBET AND ICE CREAM TIPS

Step 3

Prepare the base a day or two in advance of churning and let it chill and develop flavor in the refrigerator.

　　

Step 4

Churn the sorbet or ice cream at least 2 hours before serving, pack tightly into a container to prevent crystallization, and place in the freezer to firm up and smooth.

　　

Step 5

Let the sorbet or ice cream stand at room temperature for about 15 minutes to soften before serving.

　　

Step 6

The flavor of a sorbet or ice cream fades after 3 or 4 days. To revive it, thaw it until it is once again a liquid, make any flavor adjustments, and refreeze in an ice-cream maker.

　　Reprinted with permission from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen. Published by Ten Speed Press, an imprint of Penguin Random House. Copyright © 2006.  Photographs by Leigh Beisch. Buy the full book from Amazon or Bookshop.