Coconut Sorbet


One 14 ounce can of coconut milk

2/3 cup honey

1 tablespoon flaky sea salt

Handful of roasted peanuts, roughly chopped, for topping (optional)

1 lime, zested and cut into wedges, for serving

Blend coconut milk, honey and salt until combined.

Place the mixture to a freezer-safe container and freeze, break up any ice crystals using a fork that form every 30 minutes for 3 to 4 hours, or until the mixture is the texture of sorbet.

To serve, scoop the sorbet into two serving dishes.

Top with the chopped peanuts and lime zest, and serve with the lime wedges to squeeze over the sorbet.

Note: You can substitute fine coconut sugar or brown sugar for the honey, and roasted almonds, toasted shredded coconut, black sesame seeds or pecans for the peanuts.
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