The unseasonably long March rain was affecting our fruit market and they suggested avoiding California fruit for a while. This works against our philosophy of focusing on local, fresh, delicious produce everyday to make our sorbetti. So although we love to use local produce, they suggested we look at… tropical fruit!

So, out of necessity we discovered young Thai coconuts. Young green coconuts, unlike mature brown coconuts (what we use in our coconut gelato) have a jelly-like heart and a sweet refreshing juice. This dairy-free sorbetto is interesting; it has a little texture with bits of the coconut heart alongside a savory, nutty flavor. It’s pretty different from our coconut gelato. Let us know what you think!

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