The celebration begins with cones of creamy Coconut Mango Swirl Sorbet and continues through this spread with several more tantalizing selections.
Coconut Mango Swirl Sorbet
Ingredients
- 1 cup coconut water
- ¾ cup granulated sugar
- 2 (13-ounce) cans unsweetened coconut milk
- ¼ teaspoon coconut extract
- 3 cups chopped frozen mango
- 2½ tablespoons agave syrup
- 3 teaspoons fresh lemon juice
- Waffle cones, for serving
Instructions
- In a medium saucepan, combine coconut water and sugar. Cook over medium-high heat, stirring often, just until sugar dissolves. Remove from heat and whisk in coconut milk. Pour into a heatproof bowl, cover, and refrigerate until cold, 1 to 2 hours.
- Freeze and churn coconut mixture in an ice cream maker according to manufacturer’s instructions.
- While coconut mixture is churning, prepare mango mixture. In the container of a blender, pulse frozen mango, agave syrup, and lemon juice until thick and smooth, scraping down sides of blender as needed.
- Layer coconut mixture and mango mixture in a freezer-safe, airtight container, as desired. Using a knife or wooden skewer, swirl the flavors together as desired. Cover and freeze until firm, at least 2 hours. Serve with waffle cones, if desired. Freeze in an airtight container for up to 1 month.
