Salted Coconut Sorbet with Peanuts

Servings: 2 servings

Time:

Ingredients:

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

Directions:

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.

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