Haupia Sorbet

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Credit: Michelle Karr-Ueoka, Executive Pastry Chef/Owner, MW Restaurant, Honolulu
The National Culinary Review, April 2016

Ingredients

450 g. coconut milk
300 g. sorbet syrup
225 g. water

Instructions

Combine coconut milk, sorbet syrup and water. Spin in ice cream machine until frozen.

Tags

Dessert, The National Culinary Review, Vegetarian

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Association of Nutrition & Foodservice Professionals