Coconut Green Apple Froyo Yield 1 ½ quarts Chef Jessica Vasquez (Instagram: @jessiecakebakes) at Momotaro in Chicago's West Loop Neighborhood

Ingredients for Coconut Green Apple Froyo:

• 250 g. The Perfect Purée Green Apple Puree, thawed
• 425 g. water
• 200 g. coconut milk
• 410 g. sugar
• 90 g. glucose powder
• 6 g. stabilizer
• 3 g. salt
• 300 g. yogurt, greek

Method for Coconut Green Apple Froyo:

1. In a pot, add green apple puree, water, and coconut milk
2. Bring mixture to a low simmer
3. In a separate bowl, add sugar, glucose powder, stabilizer, and salt
4. Cast dry ingredients into liquid and whisk to combine
5. Bring mixture to a full boil, then remove from heat
6. Cast mixture through chinois into an ice bath to cool mixture
7. Once mixture is completely cool, add yogurt and whisk to combine
8. Let base cool overnight before spinning

Ingredients for Kokuto Caramel:

• 210 g. Okinawa brown sugar
• 147 g. glucose syrup
• 57 g. butter
• 4 g. salt
• 125 g. heavy cream
• 5 g. vanilla extract
• yield 1 pint

Method for Kokuto Caramel:

1. In a pot, whisk butter, glucose, salt, and brown sugar together
2. Cook to 260F, then deglaze with the cream & vanilla extract.
3. Bring back to a simmer, remove from heat, and let caramel cool to room temperature.

Assembly:

Scoop coconut green apple froyo, then drizzle the kokuto caramel over the froyo and sprinkle Maldon sea salt over the top.