Spent the past few days enjoying a relatively mellow Memorial Day weekend, basking in a fair share of parental adulation.
Many caipirinhas were served Sunday. Well... Gringorinhas, I call them. No limes at the ready. Only lime juice in those fruit-shaped squeezy bottles. Hey... Shaddup. "You go to war with the army you have." They were a hit nevertheless.
In any event, plenty of kin-wraught destruction all around us the following morning.
The recipe looks quite involved, but the photos yield high confidence that the effort is oh-so-worth it.
Here it is, again, courtesy of the Ceramic Canvas:
- 2 coconuts (apprx. 2 lbs each - see yield notes below)
- 1 cup water
- 1 gelatin pack
- ¾ cup sugar
- ¼ cup syrup
- 1.5 oz cachaça
- ½ tsp lime juice
Mix milk, water, gelatin in med saucepan and let stand until gelatin has dissolved (about 5 minutes). Add sugar, syrup and ¾ cup of the shredded coconut. Bring mixture to a boil just to dissolve the sugar. Stir, take off heat and let coconut steep, covered, for 25 minutes.
Stir in Cachaça and lime juice. After the mixture has completely cooled, freeze in an ice cream maker according to the manufacturer’s instruction.
Meanwhile, dry toast the remaining cup of shredded coconut in a nonstick pan over medium heat, stirring periodically until the flakes are golden brown (about 7 minutes).
Yield Notes: One 2 lb coconut yields about 1cup liquid & 2 cups shredded coconut