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Coconut Sorbet with Cashew Crunch

Toppings like lychees and cashew brittle transform store-bought sorbet into a tropical dessert.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Jean Cazals

Source: Martha Stewart Living, January 2006


  • 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


  1. 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.

  2. 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.

  3. 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.

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