return of the gigis, pt. 2: coconut mango gigi

green tea granita, mango gelatin cubes, fresh mango, coconut sorbet, and toasted coconut. mmmmmmmmffffffffppph.

top tip: you can "toast" coconut flakes in your microwave by placing up to a cup of the flakes in a microwaveable dish, then zapping it in 30 second intervals. after each interval, stir the coconut a bit or toss and swirl it in the container; as the internal temperature of the coconut rises, it will begin to brown.


coconut sorbet

1 cup white sugar
1 cup water
1 can coconut milk

make a simple syrup by bringing the sugar and water to a boil in a saucepan over medium-high heat, and then simmering until its volume has reduced by about half. add the coconut milk, and stir until completely incorporated and heated through. chill mixture in the fridge until completely cooled. pour into an ice cream maker, and follow manufacturer's directions. or, place in a shallow container in the freezer, then run the mix through a blender or food processor every 15-20 minutes or so to break up the large ice crystals, until it reaches desired consistency.