Coconut milk sorbet
This sophisticated coconut milk sorbet is
made from just a few simple ingredients.
It tastes just like a custard tart and is
perfect either on its own or topped with
Persian-inspired aromatics such as black
tahini and pistachio.
Serves 6
Ingredients
1 x 400ml organic coconut milk
250ml (1 cup) coconut water
60ml pure maple syrup
2 teaspoons vanilla extract
pinch of nutmeg
Method
1. Combine coconut milk, coconut water, maple syrup, vanilla and nutmeg into a bowl.
2. Pour into an ice cream machine and churn according to manufacturer’s instructions.
3. Freeze until required – though sorbet is best eaten on the same day it’s made.
Notes and inspiration: Make a banana and coconut milkshake by blending a scoop of
sorbet with one ripe lady finger banana, a spoonful of tahini and coconut water. Replace
coconut water with fresh strawberry puree for a strawberry sorbet.
Recipes from Earth To Table by Teresa Cutter. For more delicious and easy recipes visit thehealthychef.com
Teresa Cutter
Founder of The Healthy Chef, Teresa is an author, nutritionist and classically trained chef. You can find more recipes, tips and products on
her website, Healthy Recipes App, eBooks, Facebook and Instagram.
NETWORK SPRING 2020 | 63