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Coconut lychee sorbet garnished with a sprig of mint

Coconut and lychee sorbet

Print Recipe
It is essential that you use the meat and juice from young coconuts — definitely not mature ones that are good for grating and squeezing to get coconut milk.
Course Dessert, Snack
Cuisine International
Prep Time 5 minutes
Cook Time 0 minutes
Churning and chilling time 6 hours 30 minutes
Total Time 6 hours 35 minutes
Servings 6 cups
Author Connie Veneracion

Ingredients

  • meat from two young coconuts
  • 1 227-gram can lychees drained with the syrup reserved
  • juice from two young coconuts about two cups
  • 4 tablespoons sugar or to taste

Instructions

  • Cut the coconut meat into small pieces.
  • Do the same with the lychees.
  • Pour the coconut juice into the blender.
  • Add the sugar, coconut meat and lychees.
  • Pulse, or process, depending on how fine or coarse you want the coconut meat and lychees.
  • Mix with the lychee syrup and chill for six hours.
  • Pour the chilled mixture into your ice cream maker and process according to manufacturer’s instructions.
  • To serve, scoop as you would your ice cream.
  • Top with fresh mint leaves, if you like.