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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I like this recipe because it has coconut which is a favourite with me. It's again from a book I came thru by jyoti. I hope you all will like it too. Ingredients:
4 cups coconut water |
1 cup tender coconut cream |
1/2 cup sugar |
1/4 teaspoon rose essence |
1 tablespoon gelatin |
3 -5 rose petals or 3 -5 mint sprigs, for decoration |
3 -5 chocolate biscuits, for decoration |
Directions:
1. Blend the first three ingredients until smooth; pour out into a bowl and mix in with rose essence.
2. Soak gelatin in little warm water; melt on low heat and add to the coconut mixture.
3. Set in the freezer. When mushy beat it with an egg beater or hand blender to break all the crystals; put back into the freezer.
4. Serve a big scoop of the coconut sorbet with a sprig of mint or rose petals.
5. While serving push in to chocolate biscuit rolls on the side.
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