- Yield : 1
- Servings : 5
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 3:0 h
It tastes very much like some of the coconut ice cream from Thailand streets without ice-cream maker.
- 1 cup coconut milk
- 1 cup sweetened flaked coconut
- 500 ml whipping cream
- ¼ cup sugar
Blend a whipping cream in a blender until you get thick whipped cream. Add the coconut milk, flaked coconut and sugar.
Transfer mixture to a covered container and place in the freezer for 2-3 hours.
As soon as it is frozen around the outside, but still soft inside transfer it back into your blender and blend for 15-30 seconds. Return to the container and freeze until solid.
To make the topping, simply place sweetened flaked coconut into a frying pay. "Dry-fry" it over medium-high heat, stirring constantly until coconut turns light golden-brown. Transfer immediately to a bowl and let cool until crunchy (1 minute). Sprinkle over your sorbet.
Remove freeze container 30 minutes before serving.