Caribbean Tropical Fruit Salad in Coconut Lychee Sorbet
Discover a refreshing and indulgent Caribbean-inspired dessert that combines a creamy coconut lychee sorbet with a vibrant tropical fruit salad. This easy, vegetarian recipe is perfect for a warm day or a tropical getaway in your own kitchen.
Allergens
N/A
Ingredients
- 2 cups fresh pineapple, diced
- 1 cup mango, diced
- 1 cup papaya, diced
- 1 cup lychees, peeled and halved
- 1 can (13.5 oz) coconut milk
- 1/4 cup sugar
- 1 tbsp lime juice
Instructions
- In a blender, combine coconut milk, sugar, and lime juice. Blend until the sugar is fully dissolved and the mixture is smooth.
- Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a sorbet like consistency.
- Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.
- In a large bowl, gently mix together diced pineapple, mango, papaya, and lychees.
- To serve, scoop a generous portion of the coconut lychee sorbet onto each plate. Top with the tropical fruit salad and garnish with a sprig of mint.
Chef’s Insight
Use ripe, juicy fruit for optimal flavor and texture.
Notes
Use fresh, high-quality ingredients for the best results.