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
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