Coconut Sorbet – Sugar Free

(*) 1 recipe is enough for 3 to 6 servings.

Mix the coconut milk with mineral water, rum and sweetener. Pour into a grill container and place in the freezer form for 1 hour.

Using a fork, stir the frozen coconut mixture to break up the ice crystals. Freeze for another hour.

Again, with a fork, stir the coconut sorbet and freeze again.

Whip the egg whites until stiff. Remove the semi-frozen coconut sorbet and whisk. Fold the snow exactly into the sorbet. Refrigerate again.

10 min. before serving, take out the coconut sorbet and mix it one more time with a fork. Serve in dessert bowls and decorate with coconut flakes and banana pieces.

You can equally use pineapple juice instead of rum and sparkling wine instead of mineral water.

Tips:

Make sure that the sorbet does not thaw while you are folding in the snow, otherwise it will curdle while freezing.

Go ahead and make double the mixture, the sorbet will keep frozen for up to 3 months.

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