Food & Cooking Recipes Dessert & Treats Recipes Coconut Sorbet with Cashew Crunch 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jean Cazals Prep Time: 5 mins Total Time: 20 mins Servings: 4 Toppings like lychees and cashew brittle transform store-bought sorbet into a tropical dessert. Ingredients Vegetable oil, for baking sheet 1 cup sugar ½ cup unsweetened flaked coconut ½ cup cashews, toasted 1 pint coconut sorbet 1 cup drained canned lychees Directions 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. 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. 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. Rate it Print