Desserts/ Ice Cream

TRIPLE COCONUT SORBET

Ingredients

  • 1 can/400ml coconut milk (or coconut milk kefir)
  • ¼ cup/60ml honey
  • ½ cup/40g unsweetened shredded coconut
  • ½ cup/120ml coconut water
  • The juice of ½ a lime
  • A pinch of sea salt

Instructions

1

Chill the coconut water and coconut milk ahead of time if possible.

2

Combine the coconut milk, honey, shredded coconut, water, lime juice and a pinch of salt in a high speed blender and pulse briefly until blended.

3

Pour coconut sorbet mixture into your ice cream maker and churn according to directions.

4

Scoop into a freezer safe container and let firm for at least 1-2 hours before serving or overnight.

Notes

(If you leave the sorbet in the freezer overnight remove it and let thaw briefly for 5 to 10 minutes before scooping.)

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