Coconut Sorbet and Lacy Wafers with Tropical Fruit Coconut Sorbet and Lacy Wafers with Tropical Fruit

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2004


Coconut Wafers:


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 55 mg
  • Protein 3 g
  • Calories 395.0
  • Total fat 26 g
  • Cholesterol 0 mg
  • Saturated fat 21 g
  • Total carbohydrate 44 g


  • Iron 26.0
  • Folate 14.0
  • Calcium 4.0
  • Vitamin A 30.0
  • Vitamin C 197.0
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Coconut Sorbet and Lacy Wafers with Tropical Fruit