Coconut Sorbet and Lacy Wafers with Tropical Fruit

By The Canadian Living Test Kitchen

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Coconut Sorbet and Lacy Wafers with Tropical Fruit

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	395395 cal
pro	3 g3g pro
total fat	26 g26g total fat
sat. fat	21 g21g sat. fat
carb	44 g44g carb
fibre	5 g5g fibre
chol	0 mg0mg chol
sodium	55 mg55mg sodium
% RDI:	-
calcium	44 calcium
iron	2626 iron
vit A	3030 vit A
vit C	197197 vit C
folate	1414 folate

More great recipes from this menu:

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.

Ingredients

2 cans (each 398 mL) coconut milk 2 2cans cans(each 398 mL) coconut milk
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
2 tsp grated lime rind 2 2tsp tspgrated lime rind
1/4 cup lime juice 1/4 1/4cup cuplime juice
8 cups chopped tropical fruit mix 8 8cups cupschopped tropical fruit mix
Coconut Wafers
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
2 tbsp margarine 2 2tbsp tbspmargarine
1/3 cup unsweetened desiccated coconut 1/3 1/3cup cupunsweetened desiccated coconut
1 tbsp potato starch 1 1tbsp tbsppotato 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 :

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