1 cup shredded coconut
1 cup warm milk
1 cup coconut milk
1 cup sugar
1/4 cup water
1 cup shredded coconut
1 cup warm milk
1 cup coconut milk
1 cup sugar
1/4 cup water
Preheat the oven to moderate temperature (170°F)
Spread the shredded coconut evenly in a shallow baking dish
Place it in the oven and let it lightly brown for about 15-20 minutes, stirring occasionally
Remove from the oven and reserve
Combine warm milk with coconut milk
In a small saucepan, combine sugar and water
Bring to medium heat and cook, stirring until sugar is dissolved and mixture is transparent (about 5 minutes)
Transfer to a chilled bowl and let it cool
Add shredded coconut and coconut milk
Mix well
Pour into a chilled mold and place in the freezer for 3-4 hours, stirring every 30 minutes
Serve in scoops
Yield: 1 liter of sorbet.
