Coconut Sorbet with Cashew Crunch

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

Martha Stewart Living, January 2006

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Credit: Jean Cazals

Recipe Summary

prep:
5 mins
total:
20 mins
Servings:
4
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Ingredients

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.

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  • 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.

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Reviews (1)

Martha Stewart Member
02/17/2009
Here again we have to go out and purchase store pre-made "Sorbet". Pease give us the FULL ingredients when placing a recipe on this site as not ALL of us have access to all you have in U.S.A. It's very annoying.
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