September 4, 2018

Buco (Young Coconut) Sherbet

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I've made lots and lots of ice cream since I bought my Italian ice cream maker but I haven't made sorbet/sherbet in it until today. I used frozen buco (young coconut) because there aren't any fresh ones lately.

The Asian grocery store used to have them outside near the entrance and a guy with a sharp machete removes some of the husk so it's easier for buyers to crack them open at home. Maybe the store will have them back next summer. The frozen buco from the Philippines is good enough for me.

Buco Sherbet
makes 1 quart and 1 cup
1 package 16 ounces semi frozen shredded buco
6 tablespoons sugar
1 teaspoon no-sugar pectin powder
1 cup whole milk
  • Place buco in a bowl. If preferred, cut buco into 1 inch long pieces with a pair of scissors; set aside.
  • In a small saucepan, whisk together sugar and pectin. Whisk in milk. Gently let come to a boil and cook while whisking for 1 minute.
  • Pour into the bowl of buco and mix well with a rubber spatula. If mixture is still cold, proceed to churn the sherbet in ice cream maker for 30 minutes or leave in refrigerator for 1 hour until very cold.
  • Transfer into ice cream container and serve immediately. Freeze leftover sherbet. If leftover sherbet hardens in freezer, let thaw for 5 to 10 minutes before serving.


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