Coconut-Lime Frappe

1. 1

   Preheat the oven to 350.

2. 2

   Spread the coconut in a pie plate; toast for about 5 minutes, or until golden; let cool.

3. 3

   Using a sharp knife, peel the limes, removing the bitter white pith.

4. 4

   Working over the jar of a blender, cut in between the membranes to release the sections.

5. 5

   Squeeze the juice from the membranes into the blender.

6. 6

   Puree the lime sections and juice with the coconut sorbet and yogurt until smooth, about 30 seconds.

7. 7

   Pour the frappe into glasses, garnish with the coconut and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.