Coconut affogato with dark rum

This affogato gets a special element to make it extra dessert-worthy: a homemade coconut sorbet. The sorbet recipe makes more than you need for this dish but you can store the rest in the freezer for another time.

Coconut, affogato with dark rum Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 4 shots hot espresso
• 4 shots dark Fijian rum

Coconut sorbet (makes 2 ½ litres)

• 500 ml (2 cups) simple sugar syrup (see note)
• 500 ml (2 cups) liquid glucose
• 1 litre coconut cream
• 500 ml (2 cups) young coconut juice or coconut water
• pinch sea salt

Freezing time: 6 hours

Instructions

1. For the coconut sorbet, combine the sugar syrup and glucose in a small saucepan and warm slightly over low heat, just until the glucose melts and the liquid is smooth.
2. Place the coconut cream, coconut juice and salt in a large bowl and whisk in the glucose mixture until well combined. Churn the mixture in an ice cream machine following the manufactures instructions, then freeze until firm. Makes 2 ½ litres.
3. To serve, place a scoop of coconut sorbet into serving glasses. Pour an espresso shot over the sorbet, then add a shot of rum. You can scoop the coconut sorbet into the glasses ahead of time and store in the freezer until ready to serve.

Note

• For the sugar syrup, place the sugar and 500 ml (2 cups) water in a saucepan and stir over medium heat until the sugar dissolves. Bring to the boil, then reduce the heat to low and simmer for 5 minutes. Remove from the heat, stand until completely cool, then store in an airtight container in the refrigerator for up to 6 months.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch the full episode here

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Watch the full episode here

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