Deliciously refreshing and cooling, this
tropical sorbet can be found in different versions all over South East
Asia. Other classic Vietnamese sorbets include lychees, pineapple,
watermelon and lemon grass.
Caster (superfine) sugar
Grated or desiccated (dry unsweetened shredded) coconut
Fresh mint leaves
Place the sugar in a heavy pan and add 300
Bring to the boil, stirring constantly
until the sugar has dissolved completely.
Reduce the heat and simmer for 5 minutes
to make a light syrup.
Stir the coconut milk into the syrup,
along with most of the coconut and the lime juice.
Pour the mixture into a bowl or freezer
for 1 hour.
Take the sorbet out of the freezer and
beat it, or blend it in a food processor, until smooth and creamy, then
return it to the freezer and leave until frozen.
Before serving, allow the sorbet to stand
at room temperature for 10-15 minutes to soften slightly.
Serve in small bowls and decorate with the
remaining coconut and the mint leaves.