Sugar-Free Coconut Raspberry Sorbet
"Is the heat starting to get to you? This cold, light, and flavorful coconut raspberry sorbet is sure to help you fight the summer heat! It's sugar-free but it tastes really yummy!" —David
Tip: Don't forget to style your dish up with some mint sprigs and coconut flakes--your guests will love it!
- 1/2 cup canned light coconut milk, cold
- 1/3 cup coconut water, cold
- 3 Tbsp sugar substitute
- 8 oz frozen raspberries
- 1/4 cup unsweetened coconut flakes, toasted
- 3 Tbsp (additional) unsweetened coconut flakes for garnish, toasted
- Mint sprigs for garnish
Adapted from qvc.co
Pour the coconut milk and coconut water into a small mixing bowl. Add the sugar substitute into the bowl and mix until the sugar is completely dissolved. Place the frozen raspberries and the coconut-sugar mixture into a food processing bowl. Sprinkle 1/4 cup of the toasted coconut into the bowl. Pulse 10 times and process for about 45–55 seconds, until smooth. To serve, scoop from the bowl and sprinkle the additional (3 Tbsp) coconut flakes and top with mint sprigs.