ESC: Vietnamese Coconut Sundae, pg. 150
Made with the Coconut Lemongrass Sorbet from pg. 148, this sundae was pure heaven. It's served with sweet agave-syrup-drenched sticky rice, ripe champagne mangoes, coconut jellies and garnished with some lime zest and Thai bird chiles.
Difficulty: Easy, don't be afraid of cracking your own coconut!
Tips & Tricks: To crack a whole coconut, grab a screwdriver (wipe it clean first) and a hammer. Using the hammer, gently pound the screwdriver into each of the coconut's three holes. (About an inch or so.) From these holes, drain out the coconut water into a glass to use for a cocktail or drink straight up. Take the coconut in one hand and gently whack the coconut shell with your hammer, traveling around the coconut's circumference in a line. (Most coconuts I've seen in grocery stores come with a pre-scored line around it.) After a few minutes, you will start to see a small crack forming around this line, keep tapping until you can break the coconut in half.
Easy Substitutes: Store-bought coconut sorbet will do just fine. And obviously, you can serve this in a (boring) bowl if you desire! ;)
Pair With: For this recipe I used Jin Jin's assorted coconut jellies as ESC suggests.
Make Again?: I loved this- it was like rice pudding and an ice cream sundae wrapped up into one delicious dessert.