How to make it

  • Position oven rack in center of oven and preheat to 350°F.
  • Spread the coconut in a single layer on baking sheet & toast for 8 to 12 minutes, stirring frequently, until golden brown.
  • Meanwhile, in a large saucepan, combine the water, sugar and cream of coconut.
  • Cook over medium heat, stirring constantly, until the sugar is dissolved.
  • Increase heat and bring to a gentle boil.
  • Remove from heat and add the still-hot coconut and the milk. Cover and let steep for 30 minutes.
  • Strain the mixture through a sieve lined with cheesecloth into a stainless steel bowl. Discard the coconut.
  • Set bowl over a larger bowl containing ice and ice water for 5 to 10 minutes, stirring frequently, until the mixture is cool
  • Stir in the rum. Remove the bowl of sorbet from the ice water and press plastic wrap onto the surface.
  • Refrigerate the sorbet mixture for at least 4 hours or until cold, making sure to stir frequently to prevent the mixture from separating as it chills. (I left mine overnight)
  • Pour the chilled sorbet into the container of ice cream maker and freeze according to mfg’s directions.
  • Scrape the churned coconut rum sorbet into a freezer container. Cover and freeze until firm.
  • Pineapple Soup:
  • 3 fresh medium pineapples
  • 3 vanilla beans split lengthwise
  • 1 cup mild flavored honey, such as orange blossom, divided
  • Using a serrated knife, remove the top and skin from each of the pineapples. Cut the flesh away from the cores. Discard the cores.
  • With the serrated knife, cut the flesh into 3/4-inch chunks. There should be about 12 cups of chunks.
  • In a large noncorrosive saucepan, combine the pineapple chunks, split vanilla beans and 3/4 cup of the honey.
  • Bring to a boil over medium-high heat.
  • Reduce heat and cook over low heat for about 20 to 25 minutes or until the pineapple chunks are tender and have rendered their juices.
  • Allow to cool for 20 minutes.
  • Remove the vanilla bean halves. Using the tip of a paring knife, scrape any remaining vanilla bean seeds back into the pineapple mixture. Discard the beans.
  • Place the pineapple mixture in the bowl of a food processor fitted with the metal chopping blade.
  • Process for about 1 to 2 minutes or until the mixture is completely pureed.
  • Strain through a fine-mesh sieve set over a large noncorrosive bowl.
  • Whisk in as much of the remaining honey as needed to attain the desired sweetness.
  • Garnish:
  • 1 papaya, peeled, seeded and cut into 1/4-inch cubes
  • Assemble the dessert:
  • Place a large scoop of coconut rum sorbet onto the center of each of eight flat soup bowls.
  • Ladle about 2/3 cup of the chilled pineapple soup around each scoop of sorbet.
  • Garnish each dessert with about 2 T. of papaya cubes sprinkled over the soup. Serve immediately.
  • Note: Allow the sorbet to set out of freezer for 10 to 15 minutes to soften a tad. I had scooped the sorbet into serving ‘balls’ ahead of time and kept in the freezer. I transferred them from the freezer to the chilled bowl, finished the desserts and served. We had to wait a couple minutes for the sorbet to soften.
  • Source: this is a recipe from an old Chocolatier magazine - and I didn't change a thing. It's just perfect as is!

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