There are variations of this fresh delicious dessert found all over south east Asia. But the basics are a traditional tropical dessert. It’s sweet, refreshing, and easy to make!
To make a light sugar syrup, combine sugar and water in a sauce pan. Bring to a boil while stirring constantly. Reduce heat and simmer for approximately 5 minutes.
Stir together sugar syrup, coconut milk, shredded coconut, and lime juice.
Pour mixture into an ice cream maker and freeze according to directions. Return mixture to freezer to freeze till solid.
Scoop sorbet into individual bowls and garnish with a sprig of mint and chopped peanuts.
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This is really good and light. It didn’t freeze up very well in the ice cream churn, so it turned into a block of creamy ice in the freezer which I then had to scrape off, but it tastes good enough to be worth it!
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nancyvnjourney on 4.30.2010
You will HAVE to use coconut milk for this recipe and not substitute coconut juice or coconut cream or…
Also, it can be tough to find unsweetened coconut, and this recipe is sweet enough already so you do not want the extra sugar. So you can easily rinse sweetened coconut in a colander, spread on a cookie sheet, and dry in the oven. Easy peasy!