Coconut Lime Sorbet with Toasted Almond Crunch

Ingredients

• •1 cup coconut milk
• •1 cup coconut cream
• •1/2 cup granulated sugar
• •1/4 cup freshly squeezed lime juice
• •1 tablespoon lime zest
• •1/2 teaspoon vanilla extract
• •1/2 cup toasted almonds, roughly chopped

Instructions

1. 1

   In a medium mixing bowl, combine the coconut milk, coconut cream, granulated sugar, freshly squeezed lime juice, lime zest, and vanilla extract. Whisk until the sugar is fully dissolved and the mixture is smooth.

2. 2

   Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes, until the sorbet has thickened and has a creamy texture.

3. 3

   While the sorbet is churning, toast the almonds. Heat a small skillet over medium heat, add the roughly chopped almonds, and stir frequently for 3-5 minutes until golden brown and fragrant. Remove from heat and let cool.

4. 4

   Once the sorbet is finished churning, transfer it to an airtight container and fold in about half of the toasted almonds, reserving the rest for topping. Freeze the sorbet for at least 2-4 hours to allow it to firm up.

5. 5

   When ready to serve, scoop the sorbet into bowls or cones. Sprinkle the remaining toasted almonds on top for a crunchy finish.

6. 6

   Optional: Garnish with additional lime zest or a wedge of lime for extra flair. Serve immediately and enjoy!

7. 7

   Store any leftover sorbet in the freezer in an airtight container for up to 1 week.