If you want to enjoy a delish and healthy dessert, make this Coconut Sorbet with Toasted Coconut. You can cool down after a hot day by taking a scoop of this delicious sorbet and topping it with toasted coconut for an extra layer of flavor.
Mango-Coconut Sorbet with toasted coconut (optional)
Ingredients
- 2 cup frozen mango
- 1 can coconut milk/cream, frozen in ice cube tray
- 1/4 cup unsweetened flaked coconut
Preparation
- Remove frozen coconut milk and mango from the freezer at least 20 minutes prior to
thaw slightly. - Preheat the oven to 175C. Line a baking sheet with parchment paper.
- Spread the coconut in an even layer on the baking sheet and bake for 5-10 mins, stirring frequently until coconut is golden brown. Don’t leave unattended, coconut can burn quickly.
- Using the blank strainer, feed the frozen coconut milk/cream and mango through your juicer alternating between mango and coconut, stirring until well combined and creamy.
Garnish with toasted flaked coconut.
