Coconut Sorbet Recipe

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.

Ingredients : Serves 6

175 g

120 ml

50 g

1/2

To decorate

1 sprig

Caster (superfine) sugar

Coconut milk

Grated or desiccated (dry unsweetened shredded) coconut

Lime, squeeze

Fresh mint leaves

• Place the sugar in a heavy pan and add 300 ml water.

• 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.