Coconut and lychee sorbet
The meat from two young coconuts and a can of lychee went into this coconut and lychee sorbet. Dairy-free but it scoops like ice cream. A lovely summer snack or dessert.
Servings 6 cups
Equipment
- Ice cream maker
Ingredients
- meat from two young coconuts
- 1 can lychees 227 grams / 8 oz.
- water from two young coconuts about two cups
- ¼ cup sugar or to taste
- sprigs of mint to garnish (optional)
Instructions
- Cut the coconut meat into small pieces.
- Do the same with the lychees.
- Pour the coconut juice into the blender.
- Add the sugar, coconut meat and lychees.
- Pulse, or process, depending on how fine or coarse you want the coconut meat and lychees.
- Mix with the lychee syrup and chill for six hours.
- Pour the chilled mixture into your ice cream maker and process according to manufacturer’s instructions.
- Scoop as you would your ice cream, top with sprigs of fresh mint and serve.
