Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 02/17/2009 Here again we have to go out and purchase store pre-made "Sorbet". Pease give us the FULL ingredients when placing a recipe on this site as not ALL of us have access to all you have in U.S.A. It's very annoying.
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Gallery Coconut Sorbet with Cashew Crunch Credit: Jean Cazals Recipe Summary prep: 5 mins total: 20 mins Servings: 4
Ingredients Ingredient Checklist Vegetable oil, for baking sheet 1 cup sugar 1/2 cup unsweetened flaked coconut 1/2 cup cashews, toasted 1 pint coconut sorbet 1 cup drained canned lychees
Cook’s Notes To toast the cashews, spread them in a single layer on a rimmed baking sheet and bake at 350 degrees, stirring occasionally, until they are fragrant and golden brown, about 10 minutes.
Gallery Coconut Sorbet with Cashew Crunch Credit: Jean Cazals
Recipe Summary prep: 5 mins total: 20 mins Servings: 4
Gallery
Coconut Sorbet with Cashew Crunch Credit: Jean Cazals
Coconut Sorbet with Cashew Crunch
Credit: Jean Cazals
Coconut Sorbet with Cashew Crunch
Recipe Summary prep: 5 mins total: 20 mins Servings: 4
Recipe Summary
prep: 5 mins total: 20 mins
Servings: 4
prep: 5 mins
total: 20 mins
prep:
5 mins
total:
20 mins
Servings: 4
4
Ingredients
Ingredients
- Vegetable oil, for baking sheet 1 cup sugar 1/2 cup unsweetened flaked coconut 1/2 cup cashews, toasted 1 pint coconut sorbet 1 cup drained canned lychees
Directions
Lightly oil a rimmed baking sheet; set aside. Bring sugar and 1/4 cup water to a boil in a small saucepan over high heat, stirring constantly until sugar has dissolved. Cook, without stirring, until mixture turns medium amber, washing down sides of pan with a wet pastry brush as needed to prevent crystals from forming, about 9 minutes. Remove from heat; using a fork, stir in coconut and cashews.
Using two forks, transfer small clusters (about 1 3/4 inches) of cashew mixture to prepared baking sheet; let cool completely, about 10 minutes. Coarsely chop some of the clusters; leave others whole.
Scoop sorbet into dishes; top with lychees and cashew crunch.
Cook’s Notes To toast the cashews, spread them in a single layer on a rimmed baking sheet and bake at 350 degrees, stirring occasionally, until they are fragrant and golden brown, about 10 minutes.
Cook’s Notes
To toast the cashews, spread them in a single layer on a rimmed baking sheet and bake at 350 degrees, stirring occasionally, until they are fragrant and golden brown, about 10 minutes.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 02/17/2009 Here again we have to go out and purchase store pre-made "Sorbet". Pease give us the FULL ingredients when placing a recipe on this site as not ALL of us have access to all you have in U.S.A. It's very annoying.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 02/17/2009 Here again we have to go out and purchase store pre-made "Sorbet". Pease give us the FULL ingredients when placing a recipe on this site as not ALL of us have access to all you have in U.S.A. It's very annoying.
Martha Stewart Member
Rating: Unrated 02/17/2009
Here again we have to go out and purchase store pre-made “Sorbet”. Pease give us the FULL ingredients when placing a recipe on this site as not ALL of us have access to all you have in U.S.A. It’s very annoying.
Rating: Unrated
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