FLAVORS OF PINK COCONUT

Recipe by Shaun Christopher Lewis, Executive Chef and Assistant General Manager at Liberty National Golf Club
Jersey City, New Jersey, USA

Serves 4

Ingredients

Coconut Foam

• • 750 mlliliters Coconut Milk
• 250 milliliters Coconut Water
• 12 sheets Gelatin
• 1 Tablespoon Glucose

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Coconut Gel

• 1 liter Coconut Water
• 12 sheets Gelatin

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Lemongrass and Coconut Sorbet

• 26 ounces High Fat Coconut Milk
  
• 4 stalks Lemongrass (sliced)
  
• 6 Kaffir Lime Leaves
  
• 2 ounces Ginger (peeled and sliced)
  
• 8 ounces Coconut Water
  
• 4 ounces Sugar
  
• 2 Tablespoons Glucose

Coconut Lime Tart

•  2-1/2 cups Oats
  
• 3 Tablespoons +1/2 cup Sugar
• 4 Tablespoons Butter
• 14 ounces High Fat Coconut Milk
• 2 Tablespoons Glucose
• 3/4 cup Lime Juice
• 4 Egg Yolks

Preparation

Coconut Foam

Bloom the gelatin in ice water while bringing the coconut milk, coconut water and glucose to a simmer.
Squeeze the water from gelatin and add to mixture. Remove and chill slightly.
Pour into ISI containervand add two gas cartridges and chill overnight.

Coconut Gel

Method bloom the gelatin in ice water while bringing the coconut water to a simmer.
Squeeze water from gelatin and add to coconut water. Pour mixture over an acetate sheet in a
sheet pan creating a 1/16 inch layer.
Chill until solidified and cut desired shapes.

Lemongrass and Coconut Sorbet

Combine the lemongrass, lime leaf, ginger and coconut water in a sauce pot bringing to a boil for two minutes.
Add the sugar and glucose then remove from the heat to cool.
Combine with the coconut milk and put into a Pacojet container and freeze overnight.

Coconut Lime Tart

Pulverize the oats in a food processor and add the 3 Tablespoons of sugar and 4 Tablespoons of melted butter.
Line a greased baking dish with aluminum foil and press the oats inside. Bake for 10 minutes at 350°F.
Remove and cool.

Assembly

Place the coconut lime tart on a plate.
Place the coconut gel circles on the plate in a sporadic pattern.
Pipe coconut gel dollops throughout the circles.
Dispense coconut form into liquid nitrogen and freeze thoroughly.
While freezing, place a quennel of coconut sorbet a top additional oat crumb that has been toasted.
Remove coconut foam from nitrogen and crack into smaller pieces and arrange on plate.

Serve immediately.

The Liberty National Clubhouse, Jersey City, New Jersey, USA. Image courtesy Liberty National Golf Club