By Jane Curran
Everyone loves a good dessert recipe, but if you’re looking for something really summery and different to served up next time you’re having friends over for dinner, why not try this lovely dinner party recipe? Perfect for summer gatherings, this coconut sorbet is perfect when served up with fresh raspberries and fresh coconut.
What’s more, it’s a really cost effective dessert if you’re feeding a crowd on a budget, as it only needs a few ingredients. The base is just coconut milk powder, liquid glucose and caster sugar, so it couldn’t be simpler. This recipe makes sorbet to served up to four people, so it’s great if you’ve got a few people coming over or you just want to treat the family to something extra special this weekend. Try it this week and you’ll have a new favourite go to dessert recipe.
HOW TO MAKE COCONUT SORBET
- 200g caster sugar
- 60g liquid glucose
- 1x150g packet coconut milk powder (by Maggi, widely available)
- raspberries and fresh coconut slivers
- Put the sugar and 400ml water into a saucepan over a gentle heat until the sugar has dissolved. Bring to the boil for 2-3 minutes, take off the heat and stir in the glucose. Whisk in the coconut milk powder, pour into a jug and once cool, put in the fridge to get really cold.
- If you're using an ice cream maker, just churn until nearly frozen and put in the freezer,. Otherwise, put in the freezer in a lidded box; once nearly frozen, whizz up and refreeze. Do this twice. Serve straight from the freezer with the raspberries and fresh coconut.
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