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By now you know the magic of canned goods, but did you know you could use them to whip up a five-minute dessert? This salted coconut sorbet with peanuts, from Jessica Elliott Dennison’s Tin Can Magic, is proof. It’s only three ingredients and you can make it without an ice cream maker.
“This has got to be one of my favorite sorbets in the summer,” she writes, “yet it’s almost embarrassingly simple to make. The inspiration is from my travels: the coconut ice cream I’d eat in Bangkok, where they serve scoops of it in a small, young coconut, the tender flesh scooped out and scattered over the top.”
One tablespoon of salt will give you an intense saltiness, she says, so reduce the amount to ¾ tablespoon if you prefer a more subtle flavor. Chef’s tip: You could marinate some chopped mango in the lime juice and zest, then serve that over the top too. (If you’re fancy.)
Recipes excerpted with permission from Tin Can Magic by Jessica Elliott Dennison published by Hardie Grant Books, February 2020.
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