Coconut cream: 563g/1.2lbs
Water: 187g/6.6 fl oz
Fresh pandan leaves: 25g/0.9oz
Caster sugar: 170g/6oz
Dextrose powder: 50g/1.8oz
Liquid glucose: 50g/1.8oz
Xanthan gum: 5g/0.17oz
Blend the coconut cream, water and pandan leaves together in a blender for 15 minutes until fragrant and bright green.
Mix all the dry ingredients together in a bowl until well combined and set aside.
Heat the pandan coconut mixture on medium heat until it reaches 40℃/104°F.
Whisk the dry ingredients into the warm pandan coconut mixture until everything is dissolved.
Keep heating the sorbet mixture on medium until it reaches 70℃/158°F.
Remove from the heat and allow to rest in the fridge overnight to let the flavors infuse.
Strain and follow the instructions of your ice cream machine to churn into a sorbet.
Store in the freezer until ready to eat!
