Salted Coconut Sorbet with Peanuts
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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.
One 14-ounce can (400ml) full-fat coconut milk
⅔ cup (230g) honey
1 tablespoon flaky salt
Handful of roasted peanuts, roughly chopped, for serving (optional)
1 lime, zested and cut into wedges, for serving
1. In a blender, blend the coconut milk, honey and salt until fully combined.
2. Churn in an ice cream maker according to the manufacturer’s instructions, then freeze until you’re ready to eat. If you don’t have an ice-cream maker, transfer the mixture to a freezer-safe container and freeze, using a fork to break up any ice crystals that form every 30 minutes for 3 to 4 hours, or until the mixture is the texture of sorbet.
3. 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 superfine sugar or brown sugar for the honey, and roasted almonds, toasted shredded coconut, black sesame seeds or pecans for the peanuts.