Coconut Sorbet and Lacy Wafers with Tropical Fruit
Coconut milk creates creamy sorbet with all the richness of ice cream (but none of the dairy). Use a combination of tropical fruit, such as pineapple, mango and kiwifruit.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 395 |
| pro | 3 g |
| total fat | 26 g |
| sat. fat | 21 g |
| carb | 44 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 55 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 26% |
| vit A | 30% |
| vit C | 197% |
| folate | 14% |
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2 cans (each 398 mL) coconut milk
1/2 cup (125 mL) granulated sugar
2 tsp (10 mL) grated lime rind
1/4 cup (50 mL) lime juice
8 cups (2 L) chopped tropical fruit
Coconut Wafers:
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) margarine
1/3 cup (75 mL) unsweetened desiccated coconut
1 tbsp (15 mL) potato starch
Preparation:
Reserve 2 tbsp (25 mL) coconut milk. In saucepan over medium-high heat, heat remaining coconut milk, sugar, lime rind and juice and 1/3 cup (75 mL) water, stirring until sugar dissolves.
Pour into 9-inch (2.5 L) square metal cake pan; let cool completely. Freeze until almost solid, about 1-1/2 hours. Break up and purée in food processor until smooth. Scrape into airtight container; freeze until firm, at least 4 hours. (Or, freeze in ice-cream maker according to manufacturer's instructions). (Make-ahead: Freeze for up to 2 days. Let soften slightly in refrigerator for 30 minutes before serving.)
Coconut Wafers: Line rimless baking sheet with parchment paper; set aside.
In saucepan, combine sugar, margarine and reserved coconut milk; heat over medium-high heat until smooth. Remove from heat; stir in coconut and potato starch. Drop by tablespoonfuls (15 mL), 2 inches (5 cm) apart, onto prepared baking sheet. Bake in centre of 375°F (190°C) oven until dark caramel colour, 10 to 12 minutes. Let cool slightly. Place on paper towel-lined racks; let cool completely. (Make-ahead: Store between waxed paper in airtight container for up to 3 days.)
Arrange fruit attractively on 8 chilled plates. Place scoop of coconut sorbet on fruit; top with coconut wafer.
Additional Information
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TIP: The coconut sorbet has a lighter texture, is just as flavourful and works equally well if you use light coconut milk.
Source
Canadian Living Magazine: April 2004
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