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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