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)

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Course Juicer Recipes, Sorbet, Sorbet & Ice Cream, ThermoCook Recipes

Ingredients

2 cup frozen mango
1 can coconut milk/cream, frozen in ice cube tray
1/4 cup unsweetened flaked coconut

Instructions

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.

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Tagged coconut, coconut flakes, coconut milk, easy recipe, H3000 juicer, homemade, juicer recipe, mango, Mango Coconut Sorbet, quick recipe, sorbet, sorbet recipe, vegan, vegan recipe

Mango-Coconut Sorbet with toasted coconut (optional)