Vietnamese Coconut Sorbet

1. 1

   To make a light sugar syrup, combine sugar and water in a sauce pan. Bring to a boil while stirring constantly. Reduce heat and simmer for approximately 5 minutes.

2. 2

   Stir together sugar syrup, coconut milk, shredded coconut, and lime juice.

3. 3

   Pour mixture into an ice cream maker and freeze according to directions. Return mixture to freezer to freeze till solid.

4. 4

   Scoop sorbet into individual bowls and garnish with a sprig of mint and chopped peanuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.