WATERMELON AND COCONUT SORBET PARFAITS
These simple, striking parfaits are the kind of dessert that wows guests but requires barely more effort than cutting fruit. Ripe watermelon cubes and coconut sorbet taste delicious (and look gorgeous) together, needing only pinches of lime zest for a tropical inflection and toasted coconut for crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Bake coconut flakes in a single layer on a rimmed baking sheet until toasted, about 3 minutes.
- Divide half the sorbet among 6 tall glasses using a 2 1/4-inch ice cream scoop. Top each with a layer of watermelon, another scoop of sorbet, and then more watermelon. Sprinkle with lime zest and toasted coconut.
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- Blend. Add the frozen watermelon and bananas into a high-speed blender (or a food processor) and blend until smooth. If using a blender, use the tamper to push the ingredients down into the blade. If using a food processor, pulse to first chop the fruit and then puree until smooth, scraping down the sides as necessary. If the motor seems to be struggling, stop and pause for a moment to let the bananas thaw slightly. Don't add any liquid, if possible.
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