Haupia Sorbet

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


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


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


Dessert, The National Culinary Review, Vegetarian

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